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Recipe Types: Vegan Appetizers , Vegan Bowl , Vegan Bread , Vegan Breakfast , Vegan Casserole , Vegan Desserts , Vegan Dinner , Vegan Dressing , Vegan Foods , Vegan Lasagna , Vegan Lunch , Vegan Pasta , Vegan Pizza , Vegan Salad , Vegan Sandwich

Zippy Mexican Salad

2020-04-28
  • Servings: 6
  • Prep Time: 5m
  • Cook Time: 10m
Kathie

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Nutritional Info

This information is per serving.

  • Calories

    600

  • Fat

    25

Ingredients

  • 8 oz. whole wheat macaroni pasta
  • 1- 2.25oz. can sliced black olive, drained
  • 1- 14oz. can kidney beans, drained and rinsed
  • 1/4 cup sliced green onions
  • 1 large tomato, diced or 1 cup grape tomatoes, cut in half (not pictured below)
  • 3/4 cup Vegenaise
  • 1/8 cup to 1/4 cup sriracha chili sauce
  • 2 Tbsp. white vinegar
  • 1/2 tsp. onion salt
  • 1/2 tsp. to 1 tsp. chili powder
  • 4 to 5 drops Tabasco sauce

Method

Step 1

Cook pasta according to package instructions. Pour into a colander and rinse with cold water to cool quickly. Drain well. Meanwhile, in a large bowl, combine the rest of the ingredients. Add cooled pasta and stir to combine. Cover and refrigerate.

Step 2

I ate my serving on top of a green salad. It was wonderful.

Bon Appetit!

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