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.
Tag Archives: salads
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.
- 400 grams cooked and rinsed kidney beans
- 1 medium onion
- 2 teaspoons oil
- 250 grams corn kernels
- 1/2 green chili (optional)
- 1/2 pimenton or other sweet red pepper
- 1-2 teaspoons taco seasoning mix
- 1 spring onion (scallion) – green part only
- a few sprigs of coriander leaf (cilantro)
- salt to taste
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.
I tried a French salad which had a similar taste and tried to recreate it with significantly more cucumber and less potato.
- 3-4 fingerling potatoes
- 1 English cucumber
- 1 teaspoon Dijon mustard
- 1/2 teaspoon rice vinegar
- black pepper
- 1/4 cup Greek yogurt
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.
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.