picadillo with white rice, avocado tomato black bean and corn salad

Yes, more Spanish food. This time I made some Cuban inspired picadillo with white rice, which is an adaptation of picadillo my step mom makes. I started with sweating a sweet onion and green bell pepper in olive oil. I added tomato sauce, tomato paste, tofu crumbles and a touch of vegan Worcestershire sauce. Once that heated through, I added about a third of a cup of raisins and a couple tablespoons of pimento stuffed green olives . . . YES, I know, two things on my list of foods I dislike but part of my new year's resolutions is to eat more of the foods I think I don't care for. I'm not completely sold on raisins or green olives, but these are traditional ingredients in picadillo and I can't mess with tradition. I also splashed in a bit of red wine vinegar at the last minute.
I decided to make picadillo because my step mom emailed me about a avocado tomato salad she made that she added corn to. I decided, in honor of her picadillo, to also make a version of the salad she emailed me about. My salad started with lime juice, red wine vinegar, black pepper, sea salt and natural sugar, chopped avocado, diced tomatoes and diced sweet onion. I then drained and rinsed a can of black beans and a can of sweet corn and added them to the salad along with a glug or two of olive oil. Perfection!
I plated the dish with the picadillo on white rice and the salad separate, but I decided to mix the picadillo and white rice with the salad and it was even better! THANKS FOR THE IDEA DELIA!