Mexi Salad (serves 2)

Mexican Inspired Salad

Mexican Inspired Salad

1 box herb blend organic baby greens
1 cup black beans
1/3 cup Ranch Dressing (recipe below)
1/3 cup fresh salsa
2 green onions
8 grape tomatoes

Gently blend the first four ingredients together. Sprinkle with green onions and tomatoes. Serve chilled or at room temperature.

1 (12 ounce) package silken-style firm tofu (non-gmo and organic preferred)
1/2 cup Vegenaise or other non-dairy, no cholesterol type mayonnaise
3 Tbls. lemon juice
1 TBls. dried parsley
1 Tbls. dried minced onion
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. sweetener of choice (agave, cane, white sugar etc)

Blend all in a blender or food processor well. Store in a glass container with tight-fitting lid for one week.
(You’ll use it by then- this stuff tastes good on everything!) Shake well before using. Add couple drops of water if it’s too thick for your needs.

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