Photo credit: Ellen Kanner
Friend of the Bean Ellen Kanner created this recipe a few years ago to bring to a friend's annual Fourth of July party that was not vegan-friendly. She says "I love this salad because it’s easy to make and it’s naked. It doesn’t have any dressing, doesn’t have any oil. The mango and lime offer bright tropical flavor, with enough juiciness to infuse the beans and vegetables and hold everything together."
You can find more of Ellen's recipes on her website, and her Substack: https://ellenkanner.substack.com.
- 1 jalapeño, minced
- 1 red pepper, diced (about 1 cup)
- 2 stalks celery, chopped fine (about 1 cup)
- 4 cups cooked Rancho Gordo Midnight Black beans
- 1 teaspoon cumin
- Juice of 1/2 lime (about 1 tablespoon)
- 2 mangos, peeled and diced (about 2 cups)
- 1 bunch cilantro, chopped
- Sea salt and fresh ground pepper to taste
- 1/4 cup toasted pepitas (pumpkin seeds) for garnish, optional
- 3–4 cups fresh greens like spinach, arugula, or frisée
Serves 4
- In a large bowl, gently mix together jalapeño, diced red pepper, and celery. Add the black beans and combine well. Add the cumin and the lime and toss to coat.
- Just before serving, add the chopped mangos and chopped cilantro to the black beans. Season to taste. Place black beans and mango atop greens and serve at once, garnishing with toasted pepitas, if you like(and you will).