photographic evidence

I'm always a little bummed out when I don't have a photo post for every yummy recipe I make. And because there is no photo in sight for this post, please do not make the mistake that the recipe below is hum-drum, bland or just plain ugly. Not so! This week I made some great vegan dinners but I am lacking the photographic evidence. Don't worry, the proof is in the pudding, as the saying goes.

When my friend arrived onto Vancouver soil, I had made up a butternut squash and chickpea soup flavoured with ginger and orange. You'll have to trust me when I say that it was tasty! The next night I made a veggie yakiudon with tons of ginger and cauliflower...oh my! However, it was Tuesday night's dinner that was the true stand out. Fretting over what to make, I came up with a Mexican salad with a grapefruit juice dressing, crushed tortilla chips and blackbeans served over mixed greens that I made up on the fly. This was my crowning salad achievement of the week and alas, no colourful photo. I guess I'll have to make due with happy memories. My recipe is a bit fuzzy since I'm recounting ingredients and measurements from a couple days ago rather than just a few hours. I'm sure it will be great. Trust me.

mexican black bean & tortilla salad
1 can of black beans, rinsed & drained
1 rib of celery, diced
1 red pepper, diced
1/2 onion, diced fine
juice of half a grapefruit
olive oil
3 cloves garlic, crushed
1 t cumin
1 t dijon mustard
1 t red wine vinegar
salt & pepper to taste
salad greens
tortilla chips, slightly crushed
fresh salsa

1. In a medium sized bowl, add the black beans, celery, red pepper and onion and combine.

2. In a small measuring cup, add the grapefruit juice and red wine vinegar. Add an equal part of olive oil and stir. Mix in the cumin, dijon, garlic and red wine vinegar and mix well until combined. Pour dressing over black beans and let sit for a few minutes, tossing occassionally.

3. In your own individual salad bowl, add in some salad greens. Crush some tortilla chips over top and drop in a couple big spoonfuls of the black bean mixture. Top with some fresh salsa. Eat and repeat, if necessary.