Cooking dinner everyday can be a daunting task. Vegan or not, if you have a busy schedule, then the task is more than daunting, it can be down-right impossible. However, in the Mi Vida Vegan household, we’ve manged to make economical, delicious, and animal-friendly dinners that easily convert into next day’s lunch!
The Lucky 7 Salad is a delicious celebration of the locally grown goods we get at our weekly Farmer’s Market. The pinto beans are prepared in a crock pot before hand (See recipe for California Classic Pinto Beans). If this is not an option, then feel free to use canned pinto beans.
- Arugula (or baby spinach, kale, or other locally grown greens)
- Pinto Beans
- Green Onions
Warm the pinto beans on a low setting while you chop your fresh veggies. Prepare your bowl with a base of 3 greens. We use Chard and Romaine as a base and switch up the third veggie to keep this salad different every week. On this night we added chopped arugula, but you can add any other green you fancy (editors note: Some of us prefer baby spinach). Next, add the warm pinto beans to the base salad of three greens (it’s okay if a little water from the beans gets in). On your cutting board, lightly salt the chopped tomatoes and avocado before adding them to the salad. Lastly, add the chopped green onions for color and flavor to finish your Lucky Seven Salad.
This salad is so satisfying! Pinto beans add a healthy protein packed wallop to this already fresh and flavorful salad. The avocado and water from the beans helps bring the salad together, much like a salad dressing would, so if unnecessary fats are something you are seeking to avoid, then this is your dish!
The added benefit to this dinner is that with the magic of a flour tortilla, you can wrap this up for lunch the next day and have a crazy good Lucky 7 Burrito!