Birthday Fajita Salad

Today is Ashley's birthday. I asked what she would like for her birthday meal and I told her that I would make anything she wanted (of course, I would find some way to make it vegan). I had anticipated that she would ask for a cake and had already bought some powdered sugar for the occasion. However, she did not ask for a cake. Or cookies. Or dessert of any kind.

She asked for quinoa salad and fajita salad. Yes, ladies and gentlemen, that is correct. My vegetable-hating, vegan-fearing partner asked for two salads on her birthday. This is truly a moment to celebrate! If you or anyone you know are trying to incorporate more vegetables and/or healthy foods into your diet, I hope this story inspires you. :)

When Ashley and I were first dating she made me Fajita Salad for the first time. Of course, that version was loaded with chicken and cheese, but it is a delicious salad that is incredibly easy to transform into a vegan favorite. If you happen to already be a vegetable lover, feel free to add in some spinach or extra vegetables. If you want a low-fat version, use less vegenaise in the dressing or leave it out entirely.

Serves 4

2 heads romaine lettuce, chopped
1 can black beans
1 can pinto beans
1 cup sweet corn kernels
1 avocado
2 tomatoes, diced
1 bag tortilla chips (there will be extra)

Dressing:
1/4 cup salsa
1/4 cup Catalina dressing
1/4 cup vegenaise

The dressing is made from combining equal parts salsa, Catalina dressing, and vegenaise. 1/4 cup of each of these should make enough for the salad. Combine these together to make the dressing and mix this with the lettuce.

Next, mix in the beans, corn, tomato, and some broken up tortilla chips. Garnish with more tortilla chips and avocado.