Southwest Vegeterian Salad

After taking some time to fast, which entails a lot of prayer and time away from food, I have made a recipe that works for Daniel faster's and vegans alike. No dairy, grains or anything with corn syrup. You bet. I typically don't like salads, but for this post, I decided to get veggie-friendly. Which has made my life more healthy, flavorful and oh so pretty. Look at the color!

I guess we can call it a southwest salad, of sorts.

Let's start with your foliage. Lettuce. I like romaine. It has a lot of nutrients and a good flavor. Iceberg is like drinking water, filling but nothing added. Sometimes, if I'm feeling creative, I'll use some spinach, but today, I use romaine. Cut the whole stock for one salad. After all, this will be your whole meal.


Then you'll want some fixin's. Instead of ranch dressing and calling it good, we'll use avocado, salsa and black beans.


Cut your avocado like a pro. Down the center, pull out the seed, then score it.


If you want to spice it up, add some peppers or some hot sauce. I like medium salsa. For this recipe, I settled for the store-bought kind. Buy the chunky stuff in the refrigerator isle. It's pretty quality. If not, use the recipe below.

Also, any black beans will work. I recommend whatever is the least expensive. This meal will cost you under $10 for three servings. Three bucks a meal? That's awesome.

The recipe:

1 stock romaine lettuce
1/2 avocado, squashed with salt and pepper
1/2 cup salsa (tomato, onion, cilantro, salt, pepper)
1/2 cup black beans

Eat and enjoy.