Fourth of July- Vegan Style

Friday, June 30, 2017

For every person who has grown up in America, the Fourth of July is synonymous with summer. It's a day full of friends and family, maybe water balloon fights, fires crackling at dusk, and the ever-present blast of fireworks going off everywhere. It's also one of the busiest holidays for the barbecue industry, and we all know what that means- hundreds of more animals slaughtered to satisfy the taste buds of the masses.

As a vegan, holidays like this can bring out of some uncomfortable, maybe even hostile, emotions. All of the meat on the barbecues on every back porch in America isn't just some slab of food to us, it was a living, breathing, sentient being.

But if you're like me, you still have places to be and people to hang out with. Just because you have made the decision to live your life without harm doesn't mean you have to miss out on great food and fireworks.

My favorite dish to make for almost any party (including work parties) is Cowboy Caviar. Sounds weird right? But once you take a peek at the ingredients (or the photo) you'll see that it's something you've probably had before.

I've seen a number of different recipes for this dish, most of the differences are seen in the choices of dressings, but I usually make mine with whatever I have in the fridge and cupboard- usually some red wine vinegar and a tiny bit of oil.

I think for this Fourth I'm going to add some red quinoa into the dish as well, just to make it into more of a salad than a dip. Whatever you do to switch it up and make it your own, it is seriously one of the easiest, cheapest, and more satisfying side dishes out there. And I can promise you everyone will gobble it right up!

If you make your own please tag me in the comments on Instagram! I would love to see!


  • 1 can black beans (or 1 1/2 cup dry and cooked)
  • 1 1/2 cup frozen or canned corn
  • 1 fresh tomato, diced
  • 1/2 red pepper, diced
  • 1/2 small red onion
  • 2 tbsp cilantro, fresh is best but dry would work if it's all you have
For the dressing:
  • 2 tbsp red wine or balsamic vinegar
  • 1 tbsp vegetable or canola oil (I've made this with and without the oil and both are great, so any oil-free peeps out there, don't fret!)
  • 1/2 a lime
  • 1/2  tbsp garlic salt
  • 1 tsp chili powder (optional)

Love deeply xo

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