Tuesday, 12 June 2012
Taco salad - vegan and gluten & soy free
Canned beans 1/2 cup
Tortilla chips - a couple handfuls - depends how much you want
** The amounts of the ingredients are up to you. Depends on how you like it.
Mix and enjoy
Tip: The chips can get soft if you leave the salad too long, so I suggest you add them within 5 min before eating.
I ate this as a dinner one night, and it was very filling. Granted I made a huge salad. :)
And vegan cooking is hard work, yeah right! It's as easy or as hard as you want it to be.