This is an easy salad to throw together the night before your event. We like it served with guacamole and tortilla chips. If you have any leftover you can add some cooked pasta (and a little extra salsa if necessary) to it and have it either cold or hot the next day.
1 16 oz. can black or dark red kidney beans, drained and rinsed
1 16 oz. can corn, drained and rinsed
1 small can sliced black olives, drained and rinsed
1/2 – 3/4 c. chunky style salsa
1/2 chopped green or red pepper
3 sliced scallions
juice of 1 lime
1 Tbsp. extra virgin olive oil
salt and pepper to taste
Combine all ingredients in a bowl and toss gently. Refrigerate several hours before serving for flavors to blend.
This is a recipe that was given to me by my niece, Debbie. I have changed some of the ingredients to make it vegetarian, and it is delicious. This is something perfect to take to a picnic or covered dish dinner. Bet there won’t be any left to take home!
1 recipe for Vegetarian Taco “Meat” (above)
1/3 c. vegetarian sour cream (I use Sour Supreme, Better Than Sour Cream, by Tofutti)
1/3 c. Vegenaise
1/2 c. shredded cheddar veggie cheese
1 Tbsp. chopped onion
1 c. Bisquick baking mix
1/4 c. cold water
1 – 2 medium tomatoes, thinly sliced
1/2 c. chopped green bell pepper
Preheat oven to 375 degrees. Grease a square baking pan (8″x8″ or 9″x9″)
In a bowl mix together the Sour Supreme, Vegenaise, veggie cheese, and onion; reserve.
In another bowl mix the baking mix and water together until a soft dough forms.
Pat the dough into the prepared pan, pressing the dough 1/2 inch up the sides of the pan. Layer taco “meat,” tomatoes, and green pepper in the pan. Spoon Sour Supreme mixture over the top. Sprinkle with paprika if desired.
Bake about 25 – 30 minutes until edges of dough are light brown. Enjoy!
This is an easy meat substitute our family prefers when we have tacos. (Of course, you could always use the frozen veggie crumbles from the supermarket, but this is so much cheaper. You can make it for less than 1/3 the cost!) Just use this in place of the normal taco meat, add lettuce, tomatoes, veggie cheese, and whatever else you desire, and you will have a fun, everyone-makes-his-own meal.
I usually triple this recipe so that I have leftovers to freeze. Then I always have some ready to use in other recipes. I will post some recipes which include this Taco “Meat”, and you will see just how versatile it is.
1 c. dry lentils (sort and rinse)
2 c. water, add more if needed
1/4 c. chopped onion
3 cloves garlic, minced
1 pkg. dry taco seasoning
Bragg’s Liquid Amino Acids to taste
Cook lentils in water until tender (30-45 minutes). Meanwhile, steam saute the onions and garlic for a few minutes and add to lentils. When lentils are almost done add dry taco seasoning and Sazon or Bragg’s to taste. Serve in place of meat filling in tacos.