A Spicy Mango and Black Bean Salad

I am loving the warm weather and even though we’re still under a stay at home until the 18th, I’ve been keeping busy gardening, cooking, and taking an online QiYoga class. The class was originally community ed and in person, but crazy times call for digital solutions, and actually it works pretty well. 

I’ve spent the last couple of days getting the garden and all of our pots planted - things are looking pretty good if I do say so myself. The experiment crops this year are garlic and fingerling potatoes - with luck we’ll be swimming in garlic just in time to make tomato sauce - can’t wait. 

Until we get to harvest season, I’m still doing my masked shopping thing. We’ve done a good job at using up things in the freezer and pantry and my trips generally are for fresh veggies and fruits. A week or so ago bought 2 mangos and then forgot about them when I was putting groceries away yesterday there they were - ripe and ready to be used. 

The sweet and spicy flavors come together in this salad with the smoky pepitas and chipotle lime vinaigrette and it's perfect for lunch, potluck, or a picnic. Served with some homemade bread and a nice glass of white wine. 

Ingredients

For The Salad:

1 C Quinoa rinsed under running water

1 3/4 C Water

1/2 C Pepitas

1/2 tsp Extra Virgin Olive Oil

1/2 tsp + 1/8 Sea Salt divided

1/4 tsp Smoky Paprika

1, 15 oz Can of Black Beans rinsed 

3/4 C Purple Onion diced, about 1/2 an onion 

2 C Mangos diced

2 C Baby Spinach chopped and packed

4 Tbs Cilantro finely chopped

2 avocados cubed

For the Dressing:

1/2 tsp Apple Cider Vinegar

1 Chipotle Pepper adobo sauce* 

2 tsp Adobo Sauce

1 Tbs + 1 tsp Lime Juice fresh squeezed

1/4 tsp Sea Salt

1/4 tsp Ground Cumin

15 Stems of Fresh Cilantro leafless stem part removed

1/4 C Extra Virgin Olive Oil 48g

Instructions

For the Salad:

In a small saucepot, bring quinoa and water to a boil, turn to low, and simmer uncovered for 13-14 minutes. Remove from heat, stir, cover, and let sit for 5 minutes. The quinoa is ready when all the water is absorbed. Remove lid and place in refrigerator while the rest of the salad is being prepared.

Preheat oven to 325F (163C). Toss pepitas with 1/2 tsp of olive oil, 1/4 tsp salt, and paprika. Toast pepitas for about 8 minutes. They will be slightly golden and fragrant when ready. Set aside until cool.

In a large bowl combine the quinoa, beans, onion, mangos, spinach, cilantro, pepitas, and the remaining 1/4 + 1/8 tsp salt.

For the Dressing:

In a food processor, combine the apple cider vinegar, chipotle pepper, adobo sauce, lime juice, salt, cumin, and cilantro. With the processor on, pour in the olive oil. Process until smooth.

To Assemble:

Before serving drizzle 3/4 of the dressing over the salad and mix well. Taste to see if more dressing is desired and adjust as needed. If time is available, dress the salad for about an hour before serving. The flavors will come together as it sets in the fridge.

Just before serving, dice the avocado and gently toss it into the salad. Store the salad in a lidded container for up to two days.

*Notes - you can find chipotle pepper in adobo sauce in the Mexican food section of the grocery store. Store leftover chipotle pepper in adobo sauce in the refrigerator for up to two weeks or in the freezer for up to one month.