Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Beans and Legumes Black Beans Fruit Indian Mango Salads and Dressings Vegan Friendly

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

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Avocado Beans and Legumes Black Beans Mexican Potatoes Vegan Friendly vegetables

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it's so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers.

Honestly, these must be the best enchiladas I have ever made and enjoyed. If you fancy meat or cheesy dishes, you won't miss either here even though these are completely vegan. And quite filling too. A spiced filling of black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce. Topped with a colorful creamy avocado and cilantro cream sauce with fresh lime juice that is drizzled on just before serving, this is a complete meal. Everything you need to nourish is included and these enchiladas are an ideal choice if you happen to be entertaining guests.

The enchilada sauce can be made the day before and the sweet potato roasted ahead of time as well so that everything comes together with ease when it's time to prepare dinner.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Cuisine: Mexican Published on October 6, 2015 Black beans, sweet potato, brown rice, spinach and black olives wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce Print this recipe Enchilada sauce: 2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped 1 red chili, seeded and finely chopped (or a pinch of cayenne) 2 tablespoons chickpea flour (besan) or unbleached white flour 3 to 4 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/3 cup nutritional yeast 2 medium tomatoes, finely chopped 2/3 cup tomato paste 1 1/2 cups vegetable stock 1/2 to 1 teaspoon sea salt, or to taste Enchiladas: 1 large sweet potato (about 2 1/2 cups), scrubbed 1 tablespoon olive oil 1 small red onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and finely chopped 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 red bell pepper, seeded and chopped 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 1/2 cup cooked brown rice 2 large handfuls of spinach, roughly chopped 1/3 cup black olives, pitted and roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste 6 6-inch corn or flour tortillas Avocado cream sauce: 1/2 cup fresh cilantro, trimmed 1 medium avocado 3 tablespoons water, or as needed juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt Instructions: To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and sauté for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute. Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened. Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas. To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender — about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400°, pierce the potato a few times with a fork, and bake until fork tender — about 30 minutes. Let cool, remove the skin, and chop into small pieces. To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes. Add the garlic and jalapeño and continue to saute for another few minutes. Stir in the chili powder and cumin. Now add the red pepper, sweet potato, black beans and rice and stir well to combine. Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted. Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt. Preheat an oven to 350°. To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil. Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce. Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour. While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro. Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary. To serve, individually plate the enchiladas and drizzle each with avocado cream sauce. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook and now administered by me. I am also hosting this month. I'm also sharing this with Jacqueline's weekly Meat Free Mondays event.

Other Mexican-style dishes to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Refried Beans with Pumpkin
Mexican-Style Mung Bean Tostadas
Pinto Bean and Avocado Burritos

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Avocado Beans and Legumes Black Beans Mexican Potatoes recipe Vegan Friendly vegetables

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it's so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers.

Honestly, these must be the best enchiladas I have ever made and enjoyed. If you fancy meat or cheesy dishes, you won't miss either here even though these are completely vegan. And quite filling too. A spiced filling of black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce. Topped with a colorful creamy avocado and cilantro cream sauce with fresh lime juice that is drizzled on just before serving, this is a complete meal. Everything you need to nourish is included and these enchiladas are an ideal choice if you happen to be entertaining guests.

The enchilada sauce can be made the day before and the sweet potato roasted ahead of time as well so that everything comes together with ease when it's time to prepare dinner.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Cuisine: Mexican Published on October 6, 2015 Black beans, sweet potato, brown rice, spinach and black olives wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce Print this recipe Enchilada sauce: 2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped 1 red chili, seeded and finely chopped (or a pinch of cayenne) 2 tablespoons chickpea flour (besan) or unbleached white flour 3 to 4 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/3 cup nutritional yeast 2 medium tomatoes, finely chopped 2/3 cup tomato paste 1 1/2 cups vegetable stock 1/2 to 1 teaspoon sea salt, or to taste Enchiladas: 1 large sweet potato (about 2 1/2 cups), scrubbed 1 tablespoon olive oil 1 small red onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and finely chopped 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 red bell pepper, seeded and chopped 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 1/2 cup cooked brown rice 2 large handfuls of spinach, roughly chopped 1/3 cup black olives, pitted and roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste 6 6-inch corn or flour tortillas Avocado cream sauce: 1/2 cup fresh cilantro, trimmed 1 medium avocado 3 tablespoons water, or as needed juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt Instructions: To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and sauté for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute. Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened. Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas. To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender — about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400°, pierce the potato a few times with a fork, and bake until fork tender — about 30 minutes. Let cool, remove the skin, and chop into small pieces. To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes. Add the garlic and jalapeño and continue to saute for another few minutes. Stir in the chili powder and cumin. Now add the red pepper, sweet potato, black beans and rice and stir well to combine. Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted. Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt. Preheat an oven to 350°. To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil. Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce. Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour. While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro. Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary. To serve, individually plate the enchiladas and drizzle each with avocado cream sauce. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook and now administered by me. I am also hosting this month. I'm also sharing this with Jacqueline's weekly Meat Free Mondays event.

Other Mexican-style dishes to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Refried Beans with Pumpkin
Mexican-Style Mung Bean Tostadas
Pinto Bean and Avocado Burritos

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Beans and Legumes Black Beans Fruit Indian Mango recipe Salads and Dressings Vegan Friendly

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