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Vegan Salad

Zippy Mexican Salad

Zippy Mexican Salad

Zippy Mexican Salad

Zippy Mexican Salad Zippy Mexican Salad
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 600 calories 25 fat
Rating: 5.0/5
( 1 voted )

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

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.

Zippy Mexican Salad

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

Zippy Mexican Salad

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