Easy Vegan Recipes: 5-Minute, no cook, delicious Ensalada
I am seriously obsessed with a restaurant right by my house here in Oakland named Cholita Linda. It’s a local favorite that almost always has a line out the door. They’re known for their fish tacos, but I’m obsessed with their ensalada. It’s made of the simplest ingredients, but there’s something about the combination of everything together that is pure magic. While nothing can compare to the next-level deliciousness of a salad that someone else makes for you (seriously, why do salads made by others taste so much better??), this dish comes together in about five minutes flat if you used canned black beans. I guarantee you will just oooh aaaah at every single bite.
Notes before you get started:
- This recipe is a little loosey-goosey on the measurements. I’ll give you a rough idea for how I prefer to build mine, but you can seriously do the entire thing to your preferences. Want more beans? Less greens? It’s all about what you want here.
- Because the beans are hot, this is a salad you need to build in individual portions. There’s something to the layering effect that really takes this one over the top, so build individually for the best results.
- Of course, you can make these individual ingredients from scratch, but I’m a firm believer in having some easier-than-sin recipes in your vegan recipe arsenal so you’re not tempted to go through Jack in the Box for a double cheeseburger. It tastes awesome with convenience items, in my opinion, so save the cooking sessions for another time.
- 1 Carton Spring Greens
- ¼ Head of Cabbage, sliced as super thin as you can stand it. It should almost be shredded.
- Bottled Balsamic Vinegar salad dressing. I really like Organicville Olive Oil and Balsamic Organic Vinaigrette if you can find it, but anything works. It just gives us a bit of tanginess.
- 1 15oz can of Black Beans
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Better than Bullion (whatever vegan variety you prefer)
- 1 Teaspoon Black Pepper
- 1 jar of Pico De Gallo. I prefer the hot flavor. You can find in the refrigerated section of most grocery stores
- Tortilla chips to taste
- Layer spring greens and cabbage to your preferences on a plate. I like a 1:2 ratio of greens to cabbage, but I am raw cabbage obsessed. Do you!
- Mix the black beans, garlic powder, bullion and black pepper together in a bowl and microwave on high until heated through, about 2-3 minutes.
- Meanwhile, toss the greens and cabbage in dressing. You want a light covering, not a full bath here.
- Once the beans are finished, layer about half a cup on top of the greens. This is going to wilt the greens. I personally don’t like that, so I let the beans cool down quite a bit before adding them.
- Top with about ½ a cup or so of the pico.
- Garnish with a lot of crushed up tortilla chips. Seriously, go wild. This salad is healthy otherwise!
Servings: Makes about 4 Hearty salads
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