This Caribbean-inspired black bean salad is a vibrant colourful medley of fresh sweet and fruity flavours, with crunchy textures and piquant bite! In here, we've got mangoes, bell peppers, raisins, lime juice and spicy jalapeno. Sometimes I add papaya and slivered toasted almonds to give extra dimension and flavours. A perfect occasion to make it after so many years in my TDSB summer culinary program class with recently-arrived refugees. I started the class with some important education on picnic-packing and BBQ safety tips, then moved onto hands-on prep and my final assembly demo for two crowd-pleasing, gorgeous healthy salads... To showcase delish salad options that are excellent in serving outdoors in the heat, as they are citrus based- the acidity helps preserve the foods longer. Mayonnaise-type salads are easier to spoil and must be kept cold for food safety. It is also a chance to try new cultural dishes of the Caribbean and Greece. So refreshingly good, this fruity bean salad compliments along a meal of my Slow-Cooked Jamaican Oxtails.
Caribbean Mango Black Bean Salad |
Some visual safety packing tools and gear for an interactive show and tell...
For more see Food Safety Tips For Barbecuing |
Caribbean Black Bean Salad with Mangoes
Makes 8 servings
1 can (540 mL) or 2 cups black beans, drained, rinsed and drained well
2 cups mango, peeled, seeded and diced
1/2 coloured bell pepper, diced
1/2 green pepper, diced
2 limes, juice of
1/4 cup canola oil
2 Tbsp. raisins
1/3 cup chopped fresh parsley
Kosher salt and ground black pepper to taste
2 Tbsp. chopped toasted almonds (optional)
1 jalapeno or hot red chili pepper, seeded and finely chopped (optional)
2 Tbsp. chopped toasted almonds (optional)
1 jalapeno or hot red chili pepper, seeded and finely chopped (optional)
Mix all ingredients together. Let chill in fridge when possible for one hour before serving.
Cook's NOTE: Ripe papaya pieces is a nice addition-- if using, add 1 cup, and 1 cup mango. Or use more fruit if you like. Such a great recipe to put more or less of whatever you want.
My lovely students at work...
The ingredients are ready for my gathering-around-demo...
Adjust the simple seasoning of lime juice, oil, salt and pepper to your preference.
Voila! A feast for the eyes and taste buds!
Here is a take of my original Black Bean Salad with Papaya and Mangoes.
How much do I love this photo?
Can't say enough about how AmaZing this student- Bright is. Attentive, engaging, helpful and bright indeed!
The other salad we prepared is another favourite of mine-- Greek Dill Quinoa Salad. So healthful, it starts with a large fresh bed of both romaine and mixed greens topped with textured nutty grains of quinoa and a medley of crunchy colourful vegetables (what you find in a Greek salad) dressed with garlicky lemony dill vinaigrette.
Okay, it's NOM NOM time....
With my fab crew of youths! A BBQ safety learning day and some fantastic toteable showstopper fresh salads for any outdoor gathering-- what a great segway into our Community BBQ event this week (for 130 +) with yummy thrills on the grill, and you guessed it summer al-fresco-friendly salads to round everything out! Can't wait to share the details...
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