Is there a name for a warm salad that’s not soup or a casserole? I have no idea but I lean on the word salad a lot. I eat them a lot and make them a lot so pretty much any bowl of vegetables is a salad to me. If I’m wrong make your argument below. I’m always willing to listen even if I don’t agree!
Anyway thanks to the weather which are not mentioning anymore (fingers crossed) the meals in my household have been decidedly and mostly cold. Sandwiches and salad aplenty. But with this teensy weensy break in the heatwave, I decided to add a bit of warmth back into my vegan diet, starting with this vegan salad recipe that has both cooked and raw elements.
I know what you’re thinking…meh. Right? I get it, I was the same way but then I realized that a burrito bowl is basically a hot & cold salad and from that moment forward, all I had to do was…well, whatever I wanted.
This vegan salad recipe is easy to make, flavorful and totally customizable based on what’s in season, what’s at your market and what’s affordable.
Did I mention how tasty it is?
Also, did I mention how great it goes with a hunk of rustic bread?
Kitchen Tools:
*Cutting board
*Kitchen knife
*Baking mat
*Mixing bowls
*Salad tongs
Ingredients:
*Butter beans (drained & rinsed)
*Zucchini
*Onion
*Corn (canned or cut off the cob)
*Basil
*Tomato
*Olives
*Bread
Instructions:
*Slice the zucchini, any thickness you prefer just make sure you keep that in mind when you start cooking.
*Cut the onion into small-ish wedges.
*Preheat the oven to about 200C/400F.
*Season the zucchini, onion and corn however you like. Add the zucchini and onions to the baking mat and start cooking in the oven, about 20 minutes. When they are half done, add the corn and finish it off.
*In a large mixing bowl combine the remaining ingredients. Be sure to tear the basil so you end up with bite-sized pieces.
*When the rest of the vegetables are done, let them cool slightly and warm up a few slices of bread.
*Once vegetables are slightly cool, add to the mixing bowl and toss together. Serve naked or add a drizzle of vinegar for a splash of brightness. Serve with a slice (or 2) of bread and enjoy.
One of the best things about this recipe is how flexible it is. Even as I was making it, I thought about all the ways I could change it up for next time. Navy beans with caramelized baby carrots, summer squash or even eggplant.
This was a hit in our house and it didn’t require either of us to break a sweat!
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The Spicy Spatula 
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