Sauerkraut

Vegan, gluten-free, grain-free, nut-free, soy-free, refined sugar-free

Yield: 2 quarts / Prep time: 30 min / Total time: about 3-5 days

Adapted from a recipe from Minimalist Baker's Everyday Cooking

Although I usually prefer eating warm meals, when a summer heatwave sets in, I love having a few go-to cold meals. This one is especially appealing to the cook since, as opposed to cold noodle dishes or grain salads, it doesn't require any heating at all. Yes, you could toast your own tortillas, and simmer a delicious bean topping, but that's not the point for this simple recipe. Let's keep our kitchens cool! 

Ingredients:

• 1 15-oz can black beans, drained
• 1 4-oz can chopped green chilies, excess liquid drained*
• 1/4 teaspoon chili powder
• 1/4 cup chunky red salsa, plus more for serving
• 1 ripe avocado
• juice from 1/2 lime (about 1 Tablespoon)
• salt to taste
• a few handfuls of kale, lettuce, or other greens
• fresh cilantro (optional)
• corn tostadas (or corn chips)**

Directions:​

1. In a medium bowl, mash the black beans, leaving some whole beans for texture. Add the green chilies, chili powder, and 1/4 cup red salsa and mix well.
2. Cut the avocado in half, discard the pit, and scoop out the flesh into another medium bowl. Add lime juice and a pinch of salt, and mash together just to combine.
3. Roll up the kale/greens and slice into ribbons and place into a third medium bowl.
4. Chop the cilantro and sprinkle on top of each bowl as a garnish.
5. Set out the three bowls alongside toastada shells and/or corn chips and additional salsa. For tostadas, it's easiest to layer avocado mixture first, then black beans, then greens, then salsa, but do it your style!

*You can use mild or hot green chilies; I normally don't like things too spicy, but I didn't find the overall mixture too spicy even when I used hot green chilies.
**These are fun to make at the table with pre-toasted corn tostada shells. It's also just as tasty served like nachos over your favorite corn tortilla chips. I love unsalted Donkey Chips (they hold up really well, taste great, and no donkeys are harmed in the making of them!)