This is a good salad. The lime dressing fits it perfectly. It was a recipe from a Cook’s Country. It is especially good when topped with diced avocado, shredded pepper jack or cheddar cheese, sliced red onion, and sour cream or plain yogurt.
Many years ago a recipe for vegetable burritos appeared in a Sunset magazine. Over the years we modified it and we used it as a very popular vegetarian entree when we had the restaurant.
A couple of years ago my neighbor, who is a vegetarian and a great cook, gave me Madhur Jaffrey’s award-winning cookbook, World Vegetarian. I was looking for a recipe for beans (because they’re good and good for you) and came across this one. It is delicious and perfect for a cool fall day. I served it with Israeli Cucumber Salad, which has cucumbers and radishes and sour cream, and with some of my sister-in-law’s homemade wheat bread. Perfect!