Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Easy bean salads are a perfect choice for summer meals and quite portable too, making them a good choice for potluck dinners and outdoor picnics. When it's hot, many of us don't care to fuss too much over dinner, and this is one of those dishes that comes together in hardly any time at all. This is not a bland salad either as many of the store-bought bean salads so often are. It's no wonder that some folks say they don't like beans — it's all in the preparation and seasoning and imaginative touch that goes into the food, and bean snubbers just might change their minds after feasting on this colorful and refreshing salad.

When I came up with the idea, I had an Indian twist in mind, hence the cumin and homemade chaat masala included in the tangy and zesty lime dressing. The earthiness of the black beans also makes a nice contrast to the succulent and sweet mango and crisp red pepper. There is a medley of color and flavor in this salad and each bite is a pleasing contrast of healthy and refreshing tastes and textures.

The recipe can easily be doubled, and if there are leftovers they keep well covered in the fridge for a day or two.

Note: Chaat masala is a hot, sour and salty Indian spice blend that goes well with cool or tangy foods. It can easily be found at any Asian and Indian grocery store, but I prefer to make my own blends. They take so little time to blend up, keep well in a sealed jar in a dark cool place for a good few months, and are usually far superior and certainly fresher in taste.

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Cuisine: Indian Published on July 27, 2015 A colorful summer salad of earthy black beans and sweet red mango salad tossed in a tangy and zesty lime, cumin and chaat masala dressing Print this recipe Salad: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 large red mango, peeled and chopped 1 small red onion, cut into thin strips or diced 1 red bell pepper, seeded and cut into strips 1 to 2 jalapeños, seeded and chopped 3 tablespoons fresh parsley, chopped Dressing: juice from 1 lime (2 tablespoons) 1 tablespoon olive oil (or more as required) 2 teaspoons red wine vinegar 1 teaspoon ground cumin 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Combine the black beans, mango, red onion, red pepper, jalapeño and fresh parsley in a large bowl. Whisk together the dressing ingredients in a small bowl. Taste for seasoning, and then pour over the salad ingredients. Gently toss everything together and then chill in the refrigerator for 10 minutes or longer before serving. Makes 4 to 6 servings

This is my contribution to No Croutons Required this month, alternately hosted by Jacqueline and myself. It's my turn to host this month.

Other summery salads you may enjoy from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing
Vegan Potato Salad Dressed with Avocado
Summer Chickpea Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

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Coconut Lime Rice with Adzuki Beans and Mango

As much as rice with little adornment is very much enjoyable as a side, I do like to dress it up sometimes. In this case, rice made for a perfectly balanced meal, cooked with some creamy coconut milk and complete with the addition of adzuki beans, fresh citrusy mango and zesty lime. There is bit of heat from the chilies, but it's not a spicy dish — the seasoning and additions are meant to complement the main flavors present. Each bite is to be savored and you won't need anything else to go along with the dish to feel satisfied and content, unless you fancy a side green salad. One-pot meals are often the way to go when there is little time or inclination to cook, and especially suited to hot summer days too when hovering over a hot stove is generally not preferred.

This recipe has been adapted from Thug Kitchen: The Official Cookbook. I surely don't need anymore cookbooks. I've enough to generously stock a section in a decent sized used bookstore. And that collection doesn't even take into account the printouts, magazine clippings and bookmarked recipes that crowd my space. All the same, it is an addiction of sorts, and from time to time I'm still tempted to purchase a few new releases at least a few times a year.

So, Thug Kitchen is now part of the collection. I've been following the blog for quite some time now and asides from being impressed by the refreshing vegan options, the presentation is highly amusing to my sense of humor. If you enjoy serious food served up with a healthy dose of cuss words, this is the book for you. Humor aside, this is a considered cookbook providing advice about staples, recipes and guidance for those wishing to switch to a healthier diet that certainly is not lacking in taste nor creativity. As a well-seasoned cook and vegetarian, I am impressed with the array of recipes that will appeal to novices and experienced cooks alike.

For a twist, consider using kidney beans in place of the adzuki beans, although I do enjoy these small red beans that originated from East Asian. Commonly used in sweet treats after they are turned into a sugary red bean paste, they are equally delicious in their own right and really don't take long to cook, much like mung beans, though nuttier in flavor. They can be soaked overnight, but usually a few hours is enough, unless your beans have been languishing in the pantry for too long. I prefer to soak them for at least 4 hours.

Coconut Lime Rice with Adzuki Beans and Mango

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on June 11, 2015 Sweet mango pieces, nutty brown rice and azuki beans and zesty chilies and lime combined in a simple, colorful and nourishing one-pot meal Print this recipe Ingredients: 1/4 cup dried adzuki beans (3/4 cup cooked) 2 teaspoons sesame oil or coconut oil 2 large shallots, finely chopped 1-inch piece ginger, finely chopped 2 to 3 green or red chilies, seeded and finely chopped 1 cup short grain brown rice 1 cup coconut milk 1 cup vegetable stock or water 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste 1 ripe red mango, cut into cubes juice from 1 lime (2 tablespoons) fresh chopped cilantro for garnish (optional) Instructions: Rinse the beans and soak for 4 to 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender, about 40 to 50 minutes. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the shallots and sauté for a few minutes to soften. Add the ginger and chilies and stir for another few minutes. Add the rice to the pan and stir for a few minutes, until slightly toasted. Pour in the coconut milk, stock or water, cayenne and sea salt. Stir, bring to a simmer, and reduce the heat to low. Cover and cook for about 40 minutes, undisturbed, until the liquid is absorbed and the rice is thick and creamy. Fold in the cooked beans, lime juice and mango pieces. Turn off the heat and let sit on the element for another 5 minutes. Toss with a fork and serve hot or chilled garnished with fresh cilantro if desired. Makes 4 servings

I'm sharing this with Jacqueline's monthly Bookmarked Recipes event.

More ideas for one-pot meals:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Mung Dal Kitcheree
Crusted Cornmeal Chickpea Potpie
Black Bean Chili With Mushrooms and Toasted Spices

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Gluten-Free Applesauce Raisin Muffins

I tend to eat small amounts throughout the day as opposed to large meals, so it's important for me to have quick solutions for breakfast and snacks. Muffins are always ideal to have on hand, especially when they are packed with protein and fiber like these cinnamon applesauce muffins with plump raisins. Eggless and made with chickpea flour, the muffins are suitable for those following gluten-free and vegan diets. Not that you have to be either vegan nor gluten-free to enjoy one or two. I could hardly wait for them to cool before I started to nibble. A little denser than muffins made with gluten flours, they are nonetheless soft and moist, with a bit of chewiness from the raisins and a slightly crisp exterior. Filling and satisfying if the urge to overindulge is resisted. My husband had two as part of his breakfast.

Gluten-Free Applesauce Raisin Muffins

Recipe by Lisa Turner Published on February 17, 2015 Moist dense muffins packed with protein, fiber and a wholesome applesauce and cinnamon flavor Print this recipe Ingredients: 3/4 cup chickpea (besan) flour 6 tablespoons coconut flour 1 1/2 tablespoons corn or potato starch 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sesame or hemp seeds (optional) 1/4 teaspoon sea salt 1/3 cup coconut or brown sugar 2 tablespoons ground flax seeds 1 1/2 cups unsweetened applesauce 1/4 cup coconut oil, melted 1 teaspoon vanilla 1/2 cup raisins Instructions: Grease 12 muffin cups. Preheat an oven to 350°. In a large bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, sesame or hemp seeds if using, and salt until well combined. In a medium bowl, whisk together the sugar, flax seed, applesauce, coconut oil and vanilla until well blended. Let the mixture stand for 10 minutes. Make a well in the center of the dry ingredients. Add the applesauce mixture and stir until just blended. Gently fold in the raisins. Evenly divide the batter among the prepared muffin tin. Bake for 20 to 25 minutes or until the muffins turn golden and a cake tester comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack. Makes 12 muffins

More gluten-free muffins to try from Lisa's Kitchen:
Rice Muffins
Gingerbread Muffins
Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

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Avocado Blackberry Smoothie

The holidays are often a time of indulgence. Larger meals and more sweets. Once the festivities are over, many of us turn to healthier and cleansing solutions for meals. Smoothies are always a good choice to start the day, especially when creamy avocado and berries take the shining role, as they do here along with banana, almond milk and hemp seeds. In addition, not only is this smoothie packed with nourishment, but it takes hardly anytime at all to whiz up. If you like your smoothies sweeter, simply add more honey.

Avocado Blackberry Smoothie

Recipe by Lisa Turner Published on January 6, 2015 Quick, easy, refreshing and creamy smoothie with avocado and blackberries sweetened with banana and honey Print this recipe Ingredients: 1 ripe avocado, pitted, peeled and chopped 1 cup blackberries 1/2 ripe banana 3 tablespoons hemp seeds 1 cup almond milk 1/2 cup coconut water or additional almond milk 2 to 3 teaspoons raw honey, to taste Instructions: Combine all of the ingredients in a blender. Process until smooth, adding more almond milk or coconut water as necessary. Serve in glasses. Makes 2 servings

Other smoothie recipes to try:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Frozen Mango Lime Lassi
Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Delicious Mornings: Comforting Breakfasts Baked from Scratch

Audio Accompaniment: Chantal Acda

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Baked Cherry Oatmeal Dessert Puddings

It's amazing how cooking in ramekins can turn a fairly ordinary recipe into something that looks gourmet. That's just what I did with a baked cherry oatmeal breakfast pudding that I enjoyed recently, turning them into these gorgeous soft and spongy cherry and oatmeal dessert puddings with a few tweaks like marinating the cherries in balsamic vinegar to deepen their flavor. They were also an excuse to use up some the bags of fresh sweet cherries that somehow keep arriving at my house.

The aroma of cherries and almond essence baking in the kitchen will make anyone want to get right to the dessert course, but these elegant little puddings are not too sweet at all and healthy enough to eat for breakfast if you have any left over.

Baked Cherry Oatmeal Dessert Puddings

Recipe by Lisa Turner Published on August 6, 2014 Soft, spongy and healthy oatmeal dessert puddings baked with balsamic-marinated sweet cherries Print this recipe Ingredients: 3/4 cup rolled oats 1 cup plain Greek yogurt 1 cup fresh sweet cherries, pitted and chopped 1 tablespoon balsamic vinegar 1/4 cup raw almonds, chopped 1 cup almond milk 2 tablespoons maple syrup 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1/4 teaspoon baking powder pinch of teaspoon sea salt Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Toss the cherries with the balsamic vinegar and let sit for 10 minutes. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside. Generously butter 8 4 oz ramekins and preheat an oven to 350°. In a medium bowl, whisk together the almond milk, maple syrup, vanilla, almond extract, baking powder and salt. Pour the mixture into the oats and stir to combine. Scatter half the cherries between the ramekins. Gently spoon 1/3 cup of the oat mixture in each ramekin and scatter the remaining cherries over the top. Bake uncovered for 45 to 50 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Scatter the toasted almonds over the puddings and serve warm. Makes 8 servings

More pudding ideas you will enjoy:
Lemon Sponge Pudding
Cherry Pudding Cake
Cherry Clafouti
Chia Seed Pudding

On the top of the reading stack: Vegan for Fun: Modern Vegetarian Cuisine by Attila Hildmann

Audio Accompaniment: Talk Talk - Wealth

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Raw Peanut Butter Cocoa Maple Squares

I am now a convert to raw treats, especially when the sweetness comes from natural ingredients rather than refined sugars that produce a processed high. I'm all for purity, even when it comes to decadence. Being summer here, although not a particularly warm one, raw is also optimal to limit oven sessions.

Looking to feed my insatiable craving for peanut butter, I consulted Rawsome Vegan Baking which is by far one of the choicest books I have received this year because I have discovered a fellow nut fan in author Emily von Euw. I mixed things up just a little bit to suit my fancy, subbing peanut butter for the cashew butter called for in the original recipe. I've no doubt they would have been just as delicious, but I did have a particular craving to satisfy.

For me, peanut butter and chocolate make for the most exquisite pairings. Here, almonds and dates, sweetened with golden maple syrup come together in three layers of goodness. Rich, creamy, with some nutty texture and, yes, decadent, if you fail to resist the urge to eat a queen-sized portion of the pan — otherwise, they are pretty darn good for you.

Do be sure to check out Rawsome Vegan Baking if you get a chance. I am literally "un-baking" my way through the entire cookbook. Stunning are the vegan and wholesome takes on old classics that nourish while satisfying sweet teeth at the same time. Pretty much all of the recipes include staple pantry ingredients, and with a food processor, nothing more is needed than a bit of motivation to whirl everything together and assemble the creations. The pictures that pair with each recipe are enough to fuel food dreams for years to come and inspire you to recreate, enlarge upon and feast on fine treats for many years to come. Sophistication need not be complicated.

Raw Peanut Butter Cocoa Maple Squares

Recipe by Lisa Turner Adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Published on July 30, 2014 Simple, raw peanut butter and cocoa squares that are just as rich and decadent-tasting as a sugary peanut butter chocolate bar, but healthy because they're loaded with nuts and coconut oil and sweetened only with dates and a little maple syrup Print this recipe Crust: 1 cup raw almonds 1 cup pitted dried dates Middle layer: 1/2 cup natural peanut butter 1/2 cup coconut oil 1 cup pitted dried dates 1/4 teaspoon sea salt 1 teaspoon vanilla 1/2 cup dried grated unsweetened coconut Top layer: 1/3 cup coconut oil 2 tablespoons cocoa 1/4 cup maple syrup or other liquid sweetener Instructions: Line a 8 × 8 inch baking pan with parchment paper. In a food processor, pulse the almonds into a flour. Add the dates and process until the mixture begins to stick together. Transfer to the prepared pan and evenly spread the base, pressing down firmly with the back of a spoon. Refrigerate while you prepare the next layer. In the food processor, blend all of the ingredients for the middle layer until smooth. Spread this mixture evenly onto to the base and pop the bars back into the refrigerator. For the top layer, blend all of the ingredients together until smooth. Spread evenly over the other layers. Cover with foil and set in the refrigerator until firm — at least 8 hours. Once set, use the sides of the parchment paper to gently lift the bars from the pan and transfer to a cutting board. With a sharp knife, cut into bite-sized pieces or larger bars if you wish. Keep refrigerated. Makes 1 8 × 8 inch pan or 16 to 25 small bars

Let the peanut butter celebration continue:
Raw Peanut Butter Cookies
Cayenne Peanut Butter Cookies
Peanut Butter Cookie Dough Bites
Quick and Easy Peanut Butter Balls

On the top of the reading stack: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

Audio Accompaniment: Ooze

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Avocado Mango Salad with Cilantro and Roasted Cashews

This is certainly on the list of the most refreshing and vibrant salads I have ever enjoyed. Colorful chunks of sweet mango and creamy avocado are dressed up with a bold and tangy lime dressing that embraces the herbs and fruit for a extra boost to the palate without overpowering the balance of flavors throughout. I've added jalapeño here for a bit of a kick and stove-top toasted cashews for some nuttiness and texture. There's a lot going on here, but it all comes together texturally and textually for a stunning taste experience. Despite the complexity of flavors, putting this salad together takes very little time at all and should be considered an ideal summer meal accompaniment or light lunch.

In addition to serving as a side salad, consider the various roles this dish can play at the table and serve it up much like you would your favorite condiments, such as a chunky chutney.

Avocado Mango Salad with Cilantro and Roasted Cashews

Recipe by Lisa Turner Adapted from Vegan Eats World: 300 International Recipes for Savoring the Planet Published on July 21, 2014 Beautiful summer salad of chunks of creamy avocado and sweet mango tossed in a zesty lime dressing and tossed with fresh mint and toasted cashews Print this recipe Dressing: juice from 1 lime (2 tablespoons) 2 tablespoons olive oil 2 teaspoons white balsamic vinegar or 1 teaspoon balsamic vinegar 1 teaspoon champagne vinegar or white wine vinegar 1 teaspoon coconut sugar 1/2 teaspoon sea salt fresh cracked black pepper to taste sprinkle of dried red pepper flakes (optional) Salad: 1/3 cup raw cashews, halved or chopped 1 ripe avocado, pitted, peeled and cut into cubes 1 ripe red mango, pitted, peeled and cut into cubes 1 small red onion, cut into thin slices 1 cup fresh cilantro, chopped 1 tablespoon fresh mint, finely chopped 1 jalapeño, cut into rings and seeded unsweetened dried grated coconut for garnish Instructions: Toast the cashews in a dry unoiled skillet over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Remove from heat and set aside. To make the dressing, whisk together all of the ingredients in a small bowl. In a medium bowl, pour the dressing over the avocado and gently toss. Add the mango to the bowl, along with the red onion, cilantro, mint, jalapeño and half of the cashews. Gently toss to coat. Serve at room temperature or cold, garnished with the remaining cashews and some grated coconut. Makes about 3 to 4 cups or 2 to 3 servings

I'm sharing this with Jac's Bookmarked recipes, a monthly event showcasing food inspired by fellow bloggers, cooks and cookbooks.

Other salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Avocado Greek Salad
Red Kidney Bean Summer Salad
Potato and Green Bean Chaat Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Marsen Jules

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Baked Cherry Oatmeal Pudding

Fresh sweet wine-red summer cherries might be my favorite snacking fruit, which can make pitting enough of them to get past my mouth and into a recipe an uncertain exercise — always better to have far too many on hand, at least in my house. But when they do survive long enough to be put into something like this oatmeal pudding, the results are extraordinary — baking cherries elevates their sweet taste and, combined with the essence of almonds, fills your kitchen with heavenly aromas.

This recipe is a remix of a baked apple-blueberry oatmeal breakfast pudding that scored a huge hit with me and my husband a little while ago, and if anything this proved to be an even greater success. The process of soaking oats overnight in yogurt not only breaks down the grain's complex proteins into easily digestible components, in addition the results bake into a soft and creamy spongey pudding that can be eaten as a dessert or for breakfast.

Baked Cherry Oatmeal Pudding

Recipe by Lisa Turner Published on July 18, 2014 A simple and healthy soft spongey pudding made with baked oatmeal and fresh sweet cherries Print this recipe Ingredients: 1 1/2 cups rolled oats 2 cups whole fat plain yogurt 1/2 cup coconut (or brown) sugar 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2 cups whole milk 1 teaspoon vanilla 1 teaspoon almond extract 2 cups fresh sweet cherries, pitted and halved Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Generously butter a 9 × 9 ceramic or glass baking or casserole dish. Preheat an oven to 350°. In a medium bowl, combine the brown sugar, baking powder and salt. Gradually whisk in the milk, vanilla and almond extract until combined. Pour the mixture into the oats and stir to combine. Scatter half the cherries in the baking dish, and gently spoon in the oat mixture. Scatter the remaining cherries over the top, and bake uncovered for 50 to 60 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Serve warm with whipped cream, toasted slivered almonds, or by itself. Makes 6 servings

Other ideas from Lisa's Kitchen:
Baked Apple-Blueberry Oatmeal Breakfast Pudding
Apple-Oatmeal Breakfast Streusel Cake
Cherry Vanilla Ricotta Muffins

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: sweet silence

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