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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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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Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

No, those aren't potato pieces you see here in this spiced up dish but instead sweet chunks of fresh tender mango nestling up with buttery chickpeas and earthy green spinach. I never can resist chickpeas. Judging by the number of times in a given month they show up on my table in some shape or form, I suppose if I were pressed to name my favorite legume, then chickpeas it would be. Even those who insist they don't like beans can often be persuaded to try chickpeas. They do lend themselves so well to a variety of preparations and inspiration can be found across the globe.

My latest preparation with these beloved legumes is now a new favorite and — as is typical with me — an Indian curry. It's a gentle dish that nonetheless demands attention. The bouquet of flavors of sweet citrus, zesty tomato, vibrant spicing and bold spinach all come together like one big loving family, despite the unique elements of each of the ingredients. The addition of coconut milk and wilted spinach depart a delightful creaminess to the curry and balance out and blend all of the components and slightly soften the spices. My dinner companions proclaimed it a huge success and seconds were in order, though more for the experience because everyone's tummy was full. Try it and see if you don't elicit a similar response. And don't let the long list of ingredients deter you — most of the items are simply spices to be measured out, and it's actually quite a simple dish to prep and put together.

I served this dish with green peas simmered in a coconut tomato gravy. Alongside a bed of hot basmati rice, this was just the sort of Indian meal I was craving.

Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

Recipe by Lisa Turner Cuisine: Indian Published on April 14, 2014 Chickpeas and pieces of tender sweet mango simmered in a warm and fragrant spiced tomato and coconut sauce with wilted spinach Print this recipe Ingredients: 1 cup dried chickpeas 2-inch piece cinnamon stick 2 black cardamon pods, crushed 1 tablespoon coconut or other cooking oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 onion, diced 1 clove garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 2 to 3 red or green chilies, seeded and finely chopped 1/2 to 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor powder (optional) a few handfuls of dried curry leaves 1 teaspoon sea salt, or to taste 2 medium tomatoes, diced 2 teaspoons coconut sugar or brown sugar 1/2 cup coconut milk 1 large red mango, peeled and diced 1 teaspoon garam masala 1/2 cup water, or as needed 2 cups packed fresh spinach leaves, washed and torn Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, then stir in the cinnamon stick and cardamon pods. Reduce the heat to medium-low, cover, and simmer until the chickpeas are tender — about 1 hour. Drain and discard the cinnamon stick and cardamon pods. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin and mustard seeds and stir for 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and sauté for about 5 minutes or until the onion is softened. Stir in the garlic, ginger and chilies, and stir for another minute. Now stir in the spices (except the garam masala) and curry leaves, and stir for another minute or so until aromatic. Add the tomatoes, sugar and salt to the pan, stirring well to combine. Simmer until the tomatoes begin to thicken — about 5 to 6 minutes. Stir in the chickpeas and coconut milk, continue to simmer for another 10 minutes, stirring often. Now add the mango, garam masala and a little water if the mixture is too thick. Simmer for another 5 minutes until warmed throughout. Add the spinach, a few handfuls at a time, until wilted and well combined. Simmer gently for another few minutes. Taste for seasoning. Serve alongside some hot fresh cooked white basmati rice and another vegetable dish for a nourishing and satisfying Indian meal. Makes 4 to 5 servings

This is my contribution to this month's My Legume Love Affair #70. Many readers will know that lovely Susan of The Well Seasoned Cook started this every popular and long running event back in 2008. I am now the administrator, and this month, Avika is hosting. See the announcement to enter your recipe to share with fellow legume lovers and also for a chance to win prizes. See the ongoing MLLA page for previous editions and upcoming hosts.

If you enjoy spinach, you might also like:
Spinach Rice (Palak Pulao)
Chickpea Flour Crêpes with Spinach
Mixed Dal Palak (Lentils with Spinach and Tomato)
Spiced Creamed Spinach

On the top of the reading stack: Power Hungry(TM): The Ultimate Energy Bar Cookbook

Audio Accompaniment: U. Srinivas and Michael Brook

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Green Mango Coconut Chutney

This easy and attractive chutney was made up to go along with curried quinoa and wild rice savory cakes. Bold and assertive, with a layering of intriguing sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a refreshing accompaniment to Indian savories. Also consider serving alongside basmati rice and a soup or dal curry for a most satisfying meal.

I've made this chutney before, but last time I used ripe red mango rather than the unripe green mango used here. I enjoyed both versions, but this one is less sweet and somewhat more tart. Delicious either way. It's essentially uncooked, as the only "cooking" is the quick frying of brown mustard seeds.

Green Mango Coconut Chutney

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 19, 2014 Vibrant and refreshing, slightly sweet and slightly tart green mango and coconut chutney Print this recipe Ingredients: 2 medium unripe green mangoes (2 lbs or 900 g), peeled and shredded 1/3 cup dried shredded unsweetened coconut 2 tablespoons diced dried apricots 1 tablespoon fresh orange juice 1 tablespoon fresh lime juice 1 teaspoon sea salt, or to taste 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 fresh green chilies, seeded and finely chopped 2 tablespoons sesame oil or coconut oil 1 teaspoon brown mustard seeds 1/4 cup fresh cilantro, finely chopped Instructions: In a large bowl, combine the shredded mango, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour. Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and fry for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro. Serve right away or cover and refrigerate and use within 1 to 2 days. Stir before serving. Makes 1 1/2 to 2 cups

Other chutneys you are sure to enjoy:
Fresh Tomato Chutney
Chunky Cashew Tamarind Chutney
Roasted Toor Dal and Tamarind Chutney
Tamarind Chutney with Coconut, Mint and Parsley

On the top of the reading stack: various volumes, the newspaper, cookbooks and food magazines

Audio accompaniment: Paul Kalkbrenner

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Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Bean salads are a simple, healthy and fuss-free way to enjoy outdoor eating in the summer, but for many of us a bean salad means only a bland and unimaginative store-bought side dish. Incorporating grains and vegetables into a homemade bean salad raises it up to the level of a complete and easy outdoor meal, but adding layers of contrasting textures, colors, flavors and seasonings is what really elevates the common bean salad to a starring dish.

This salad scores on all counts by combining tender and earthy black beans, wholesome and nutty quinoa, sweet yellow fresh corn and tangy juicy mango, crunchy fresh red and hot green peppers, and fresh garden parsley and mint into a vibrant, refreshing and healthy summer meal. Best of all, its seasoned with a zesty dressing made with lemon juice, smoky roasted cumin, and chaat masala — a wonderful hot, sour and salty spice blend from northern India made with amchoor (dried mango powder) and rock salt. You'll want to keep the recipe for this dressing on hand for any salad containing fresh sweet vegetables or fruits.

Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Published on June 4, 2013 Vibrant, refreshing and healthy summer salad with black beans, quinoa and fresh mango tossed with a roasted cumin and chaat masala dressing Print this recipe Salad: 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 2 cups cooked quinoa (2/3 cup dried) corn from 1 ear or 3/4 cup frozen and defrosted corn 1 red mango, peeled and chopped 1 stalk celery, diced 1 red bell pepper, seeded and diced 1 to 2 jalapeños, seeded and diced 2 scallions, chopped 1/2 cup fresh parsley or cilantro, chopped 1/4 cup fresh mint, chopped Dressing: 1 teaspoon ground cumin 1/2 cup olive oil juice from 1 lemon (3 tablespoons) 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: If cooking beans for the salad, rinse and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of 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 to room temperature. If cooking quinoa for the salad, rinse under cold running water and soak overnight in 1 1/3 cup water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool to room temperature. If using a fresh ear of corn, cook to preference (boiling, roasting or grilling). I like to roast corn by placing the unhusked ear on a baking sheet and roasting in a 450° oven for 30 minutes, then letting cool for another 30 minutes before removing the husks and paring the kernels from the cob. Start preparing the dressing by dry roasting the ground cumin in a small pan over low heat, tossing or stirring frequently, for 5 to 10 minutes or until the cumin has darkened a shade or two and has a light smoky fragrance. Whisk together the cumin and remaining dressing ingredients in a small bowl. Combine the beans, quinoa, corn and vegetables in a large mixing bowl and stir gently to combine. Toss in the parsley or cilantro and mint. Pour in the dressing and stir gently to mix. Serve at room temperature or chill for 1 hour or longer to serve cold. Makes 6 to 8 servings

More summer salads from Lisa's Vegetarian Kitchen:
Zesty Black Bean and Avocado Salad
Summer Chickpea Salad
Middle Eastern Chickpea and Olive Salad
Red Kidney Bean Salad & Harissa Dressing

On the top of the reading stack: plays

Audio Accompaniment: Sasha

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