Sounds strange, but trust me, it works, Antiaris... but I make a really nice chunky English Mustard Guacamole.
It's basically just avocado, onion, serrano peppers, tomato, garlic, salt, pepper, lime juice, and as much or as little Colmann's mustard to taste. It sounds weird but by adding the Colmanns you get a nice hum/nip that resonates well on the palate with the creamy avocado.
Antiaris, I personally think the darker-hued cabbages stand up exceptionally well to more dominant spices; and as such I would make a lovely Curry Shallot Coleslaw.
Take some shredded cabbage, some medium diced shallot, shredded carrot; and for the liquid component, mix some coriander, mayo, garam masala/generic curry powder, salt and pepper - mix up vigorously. Be sure to use medium-diced shallots to retain crunch and flavour!
WARNING: Not edible pre-kissing. But tastes incredible with cheeses or salty meats like pastrami.
With your kidney beans, I would make some soaked Puy Lentils and sautee some kidney beans, tomatoes and onions, fry up some aubergine slices, and make a 3-layer stack topped off with some melted camembert.
Been trying to think of something at least a little odd for it so...
Melt the white chocolate in a glass bowl over boiling water. Make your choux pastry my melting some butter in another pan of boiling water over heat. dump in flour, stir until it comes off of sides at low temp. Crack in a few eggs. Using a pipette make little choux blobs. Bake at gas mark 3.
Whisk whipping cream with the zest and juice of a couple of limes. Maybe a little salt.
Pop the choux balls out, fill with cream. Over the hole used to fill the cream pour the molten white chocolate.
Lime is interchangeable with dark chocolate and cherry cream or a sharp raspberry.
Cut into triangles, line a glass bowl with it.
Defrost a bag of summer berries in the microwave with 2 tbsp sugar and a little salt. Pour in the berries, reserving liquid.
Put the final bit of bread over the top. Spread over the top the liquid. Cover with clingfilm, put a heavy plate on top.
Put in fridge for 2 hours minimum.
SUMMER PUDDING! Serve with Creme Fraiche or Greek Yogurt