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Claudettes Haystacks

  • Author: Sharon Matten - Kosher Everyday


This healthy, plant based dish is perfect for a family game night, appetizer, brunch or tasty snack! It’s loaded with goodness!!



For the Cashew Sauce

  • 2 cups cashews
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 cup warm water

For the Haystack

  • 2 cups cooked rice (can be white or brown)
  • 8 ounces sliced lettuce
  • 1 can (15 oz.) black beans, red kidney or pinto beans, drained and rinsed
  • 1 can (3.8 oz.) sliced olives, drained
  • 1 medium tomato, seeded and diced (around 1 cup)
  • 1 medium cucumber, seeded and diced (around 1 1/2 cups)

To Finish

  • Additional chopped cashews
  • 10 oz. corn tortilla chips


For the Cashew Sauce

  1. Combine the cashews, garlic, lemon juice, olive oil, red pepper and water in the bowl of a food processor or blender. Blend until smooth. Set aside.

For the Haystack

  1. On a large platter layer the rice, then the lettuce, then the black beans, then the olives, then the tomatoes, then the cucumber.

To Finish

  1. Spoon the Cashew Sauce on top of the Haystack. Sprinkle with a chopped cashews and a few tortilla chips. Place the remaining chips around the “haystack.”
  2. Serve immediately.


  • Serving Size: 6