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White beans are given a little lime & coconut and then mixed and mashed all up. This alternative to traditional refried beans calls for tropical inspired salsas and flavors. The recipe uses coconut juice, which is increasingly popular but coconut milk or just water could be used instead.
Brown rice is steamed and simmered in either coconut juice or the coconut liquid that may be leftover when cooking with just the “cream” of the full fat coconut milk. Just remember not to shake the coconut milk and the cream will scoop off easily.
There is an almost dry, intriguing texture to this flavorful salad. If you prefer it a bit ‘wetter’ add in more of the orange juice & olive oil, but sample it in its ‘dry’ state first to see what you think.
Yogurt or the more traditional mayonnaise work equally well in this classic salad. Vegenaise works great for a vegan variation. Try strained or Greek yogurt instead of regular for a less runny dressing. Celery seeds add a classic retro flavor, but are entirely optional.
A slight twist on steamed collards with a few cherries to absorb some of the wine. Red wine or broth can work instead of the white wine. Capers add a bit of briny bite, but are optional.
