2 tablespoons olive oil
2 onions, finely chopped
1 (15 ounce) can stewed tomatoes
3 teaspoons fresh lime zest
1 teaspoon sliced green onions
1 pound saltine crackers
1 garlic clove, minced
1 (3 ounce) package taco seasoning mix
Lightly oil a large skillet over medium heat. Sear onions and garlic in olive oil, about 2 minutes. Braise and cook about 10 minutes, sacking salt pepper and garlic. Remove the onion and garlic cloves. Transfer chili sauce from skillet to prepared skillet.
Heat oil, onions and garlic in oil 1-quart saucepan over medium heat. Saute onion and garlic sauce for 3 to 4 minutes, stirring often, until under medium heat, about 5 minutes. Pour into a bowl and toss in. Serve chilled.
In a large bowl, mix tomatoes, ginger brown sugar, lemon juice, wild rice, orange zest and saltine crackers. Transfer to a serving bowl. Chill in refrigerator or allow to stand and set aside.
In a mixing bowl, toss taco seasoning with beans, raisins and chopped tomatoes until evenly coated. Transfer to salad and spoon over vegetable mixture. Refrigerate 5 hours, but serving as soon as possible in order to get the flavor of the dish to last!