Just a quick post to tell you about this amazing recipe.
When I was at the Dole Summit a few weeks ago in Los Angeles, we had this amazing salad. Its colorful palate and great taste had me thinking about recreating it in my kitchen. When I got home I immediately checked a flash drive Dole gave us, hoping the recipe would be there. It was! Isn’t it beautiful?
The salad is full of anthocyanins, vitamin C and fiber. The recipe originally comes from Sharon Palmer, R.D. who wrote The Plant-Powered Diet (it’s full of recipes too). She spoke to us while we were at Dole, mostly about eating a more plant-based diet.
I’m glad I now have this salad to put into rotation at home. However, I really don’t want to share it with anyone. It’s a great side dish or a great main dish if served with some tortillas and soup.
Southwestern Black Bean, Quinoa and Mango Medley
- One (15 oz) can black beans, rinsed and drained
- 1 cup cooked quinoa (according to package directions)
- 1 cup frozen corn, thawed
- 1 small red bell pepper, chopped
- 1 cup chopped fresh mango
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro (or 2 teaspoons dried)
- 1 smaill jalapeno pepper, seeded and finely diced
For the dressing:
- Juice from 1 medium lemon
- 1-1/2 Tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- Combine all ingredients for dressing in a mason jar and shake until combined. Place in refrigerator until you are ready to use. Can be made way ahead.
- Mix together all salad ingredients, drizzle dressing over top and toss to combine. Refrigerate until serving time.
You will want seconds and thirds.
Don’t forget to enter to win “Pulled Pork for a Year”, there are a few days left.