Vegan foods

Zippy Mexican Salad

Zippi Mexican salada

Zippy Mexican Salad
Adapted from a recipe on the back of an American Beauty Pasta package
Serves 6 to 8

  • 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

Zippi Mexican salada

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.

Zippi Mexican salada

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

Sweet Daddy ate his with some tortilla chips, which was also tasty.
Zippi Mexican salada
If the spice from this salad doesn’t put some pep in your step, I don’t know WHAT will.

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