Baby, it’s cold outside!…and we are deliciously snowed in yet again. So I made this simple, filling, and quite beautiful salad for lunch yesterday out of ingredients I had on hand.
I rarely allow myself Fritos, but they are vegan, make perfect little scoops, and I love that they contain no palm oil, just corn oil for that rich “corny” taste. (They were “on hand” due to a Frito Chili Pie craving on Sunday night.)
The sald is best after the flavors are allowed to marry for a few hours or even overnight. The onion becomes fairly pronounced, so if you are only but so passionate about onion, use 2 instead of 3 green ones.
1-15.5 ounce can dark red kidney beans, rinsed and drained
1/2 large red bell pepper, diced (a yellow or orange bell pepper would be lovely too–I used an orange one in the salad I photographed)
2 celery hearts, diced
3 green onions, thinly sliced
3-4 tablespoons vegan mayonnaise
1 tablespoon fresh minced dill (or 1 teaspon dried)
1/8-1/4 teaspoon black salt (or sea salt, but you will not get the sulphery “boiled egg” flavor)
1/8 teaspoon freshly ground black pepper
Gently toss together all ingredients in a medium bowl, check for seasoning, adjust if necessary, and enjoy with the chips or crackers of your choice. It time allows, cover and refrigerate for a few hours or overnight.