I recently recovered my beloved papaya mango black bean salad recipe from a class during my cooking school days. I had been meaning to make it with some tweaks and was inspired to cook up a main Caribbean dish to complement it such as Jamaican-style oxtails. These dishes are not something I cook often but I hope this post will inspire you to try your hand at recipes you normally don't cook and to explore new tastes and ingredient combinations. In this case, a vibrant colourful medley of fresh sweet and fruity flavours, with crunchy textures and bite!
Papaya Mango Black Bean Salad
Makes 8 servings (reduce ingredients by half to serve 4)
1 can (540 mL) or 2 cups black beans, drained, rinsed and drained well
1 cup papaya, peeled, seeded and diced
1 cup mango, peeled, seeded and diced
1/3 cup diced red pepper
1/3 cup diced green pepper
2 limes, juice of
1/4 cup canola oil
2 Tbsp. raisins
1/3 cup chopped fresh parsley
2 Tbsp. chopped toasted almonds
Kosher salt and ground black pepper to taste
1 jalapeno or hot red chili pepper, seeded and finely chopped
Choose ripe fruits and vegetables. |
Mix the beans, fruits and peppers in a large salad bowl. |
Make Ahead TIP: Salad can be made a day ahead, covered and refrigerated.
Mix oil and lime juice and pour onto the salad. Sprinkle with raisins, parsley and almonds. Mix well. I serve the diced jalapeno pepper at the table for the family to add themselves. |
I found this Jamaican Oxtail recipe in my Toronto Star Cookbook by Jennifer Bain. This page was bookmarked for a while and tonight was a perfect occasion to make it with the salad. Oxtail is a bony beef tail and is tough but becomes soft, tender and flavourful when braised.
Miss Sonia's Jamaican Oxtail (Co-owner of Diners Corner)
Makes 2 Servings
2 lb. (900 g) oxtail pieces, washed
1 large onion, halved and thinly sliced
1/2 green Scotch bonnet chili, seeded and minced, if desired
2 Tbsp. mushroom soy sauce
2 Tbsp. canola oil (do not need to add if making slowcooker oxtails)
1 Tbsp. minced garlic
1 Tbsp. seasoning salt (purchase this in the bulk store or in a shaker at a store.)
4 sprigs thyme
1/4 tsp. ground black pepper
1-1/2 cups water
Look for this cut in Asian supermarkets and butcher shops. |
In a large bowl, toss the oxtail with ingredients up to black pepper. Let stand at room temperature for 30 minutes. |
Add oxtail mixture to a large pot and add the water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered until the oxtail is tender, about two hours. |
Discard the thyme sprigs and serve the oxtail with its gravy over steamed rice. |
The kids enjoyed the oxtails and the gravy over rice, but they were hesitant with the black beans. They picked those out and ate the papaya and mango. I served a side of roasted broccoli and fresh cut-up pineapples to add to the Caribbean theme.
Caribbean is a cuisine I will definitely cook up again- gorgeous and delicious!!!
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