I used this recipe, using agave syrup for the sweetener and replacing lime with lemon. I also added a bit of sesame oil instead of sriracha, replaced the green bell pepper with yellow, left out the red cabbage, and replaced the almonds with sesame seeds.
Origin
I cooked too many kidney beans one day and needed to use the leftovers, so I made a variation of rice and beans with vegetables without the rice.
Ingredients
Process
Dice the onion finely. Heat the oil in a frying pan on medium-low and add the onion when it is warm. Cook the onion slowly until soft and beginning to brown, stirring frequently.
While the onion is cooking, chop the sweet pepper and the chili and set them aside. Chop the spring onion and mince the coriander leaf.
Add the sweet pepper and chili pepper to the onion. Cook until beginning to soften, about 3 minutes. Add the corn, kidney beans and taco seasoning. Adjust to taste with taco mix and salt. Cook just until the beans and corn are warmed through.
Serve garnished with the chopped coriander and spring onion.
Origin
I tried a French salad which had a similar taste and tried to recreate it with significantly more cucumber and less potato.
Ingredients
Process
Bring a small pot of salted water to boil. Boil the potatoes whole until they are soft, about 10 minutes. Rinse in cold water and set aside until cool.
Meanwhile, peel alternating strips off the cucumber and dice it. Mix it liberally with salt and set it in a strainer to drain.
In a bowl, mix together the yogurt, black pepper, rice vinegar and mustard and set aside.
When the potatoes are cool, dice them and mix them together with the cucumbers. Toss the potatoes and cucumbers with the yogurt mixture to lightly cover them.
This salad of raw cabbage and carrot is topped with roasted sesame seeds and broken uncooked noodles, along with a dressing of vinegar, stevia, olive oil and vegetable bouillon.
I made this taco salad with tortilla chips, cheddar cheese, corn kernels, chopped sweet pepper, olives, lettuce, and quinoa with taco seasoning. Many of the ingredients are the same as those used in the nachos, but there are more vegetables and less cheese and chips in the salad, making it a healthier alternative.
This salad is made up primarily of quinoa and chopped parsley, which was prolific in my garden this summer. I also added kale, carrot, cucumber and sweet pepper. The dressing consisted of fresh ginger, soy sauce, olive oil, mirin and sesame oil.
