Easy Taco Salad
- 1 pound dried pinto beans rinsed, picked over, and soaked
- 3 cups water
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 tsp. oregano
- 1/2 tsp. ground cumin
- 2 dried red chilies whole
- 2 tbsp. tomato paste see tip below
- 2-3 tsp. chili powder may use all or part chipotle chili powder
- salt to taste
- 1 green pepper minced
Cover the beans with water and presoak them overnight; or do a quick-soak by bringing them to a boil for one minute, removing them from the heat, and allowing them to stand, covered, for one hour.
Drain the soaking liquid from the beans. Place them in the pressure cooker with the water, onion, garlic, oregano, cumin, and chilies. Close the pressure cooker and bring it to high pressure; cook for 5 minutes at high pressure. Remove from heat and allow the pressure to come down naturally.
(If you’re cooking them in a regular pot or crockpot, cook until the beans are just soft enough to eat. The time will vary depending on your beans and method of cooking, but on the stove, allow at least an hour of cooking; in the slow cooker, count on at least 3 hours on high or 6 on low. Then proceed with the rest of the recipe.)
Open the cooker and remove the dried chilies (squeeze them gently to get out all the flavor, but don’t add the seeds to the beans if you don’t want them to be spicy). Add the remaining ingredients and cook, uncovered, for 20-30 minutes. Adjust seasonings to your own taste. Serve hot with fresh salsa.
When I make salsa, I never measure ingredients, so this is just a list of what I usually add: diced tomatoes chopped green pepper chopped red onion minced garlic minced jalapeño pepper lime juice black pepper salt I mix it up and let the flavors mingle for about 15 minutes before using.
Our Favorite "Tu-no" Salad
- 1 15-ounce/425 grams can chickpeas, drained and rinsed
- 2 stalks celery finely chopped
- 3 green onions thinly sliced
- 1/4 cup finely chopped dill pickle
- 1/4 cup finely chopped red bell pepper
- 3 tablespoons store-bought or homemade vegan mayonnaise
- 1 clove garlic minced
- 1 1/2 teaspoons yellow mustard
- 2 teaspoons minced fresh dill optional
- 1 1/2 to 3 teaspoons fresh lemon juice to taste
- 1/4 teaspoon fine sea salt or to taste
- Freshly ground black pepper
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!
Carrot Pineapple Salad
- 4 cups grated carrots
- 1 1/2 cups finely chopped pineapple
- 3/4 cup currants
- 1/4 teaspoon cinnamon
- 1/4 cup Goji berries or raisins
- 1/2 cup chopped pecans divided
- 1/4 cup unsweetened shredded coconut divided
Combine carrots, pineapple, currants, cinnamon, Goji berries, 1/4 cup of the
pecans and 2 tablespoons of the coconut. Sprinkle with remaining pecans and
There is no guarantee of specific results, and results can vary. All material provided on soon2bhealthy.com website is provided for informational or educational purposes only. Consult a physician regarding your specific condition and before stopping any medication.