This is the second in a four part series of cohousing recipes. As part of Joanne’s role as community meal prepper last week, she wanted to prepare items that reflected the diversity of food values and choices within the community. Being a self-described “meatatarian”, she is somewhat unaccustomed to preparing non-omnivore meals but she wanted to be respectful of her friends’ personal values and dietary requirements. The series is meant to showcase the respect and love we can show one another, simply by caring about what people can, and choose to eat in community.
Joanne says: Our cohousing group also includes a vegan family. I’m 99% sure this salad is vegan and 100% sure it is delicious. It is pretty good the second day too. Not sure about day 3; it’s never lasted that long. This is from the Wealth of Health website.
Vegan Mexican Bean Salad
- 1 can (19 oz/540 mL) black beans, drained and rinsed (no-salt added)
- 1 can (14 oz/398 mL) whole-kernel corn, drained (no-salt added)
- 1 large mango, peeled and diced
- 1 cup quartered grape tomatoes
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup chopped green onions
- 2 tbsp minced fresh cilantro
- 3 tbsp freshly squeezed lime juice
- 2 tbsp olive oil
- 1/4 tsp each salt and freshly ground black pepper
- 1/8 tsp each ground cumin and chili powder
- 1/2 tsp celery seeds
- Combine all salad ingredients in a large bowl. Mix well.
- Whisk together dressing ingredients and mix into salad.