Cinco de Mango Salad

The weather is finally warming up and that means one thing, more salads. The hotter it gets, the less I use the oven. I grew up in Maine, people! High heat, humidity and I are not friends. Today was sunny and a glorious 79 degrees. Hot, but not I need to hide in the air-conditioning hot.

In honor of the upcoming Cinco de Mayo, I was feeling festive. Warm weather does that to me. I always want margaritas, guacamole, and chips. I picked up a few beautiful mangos that were just screaming to be salad-ified. (Yes, salad-ified is a word. I say therefore it is.) This is a somewhat healthier option that’s like mango salsa, but a little less tart so the different flavors have room to stand out, but also meld together. I was flipping through the May issue of Bon Appetit and saw a recipe using pickled onions that inspired me (Shrimp and Potato Salad, pg 152). The sour onions really balance out the sweetness of the mango. I tried this Mango Salad a few different ways: on its own (which was amazing), over a bed of baby spinach, and even in a tortilla with the avocado mashed up. Insane!

I also couldn’t resist the gorgeous radishes either. They are such a misunderstood vegetable. I’ve grown to love them in salads and even as a dipper with hummus. They’re crunchy and have a bitterness/heat that kind of bites you back.

What’s on your Cinco de Mayo menu?

Mango Salad with Pickled Onions

1 red onion, thinly sliced

5 T red or white wine vinegar

1 mango, sliced into spears

2 mini seedless cucumber (or 1/2 a whole one), diced

1 lime, juiced

1 avocado, sliced

1 bunch radishes, thinly sliced

handful cilantro, chopped

1 tsp ground cumin

1/2 a serrano pepper, membrane removed, minced

salt & pepper

1. Put the sliced onion in a bowl. Rinse with cold water for a minute. Drain well. Season with salt and pepper. Pour vinegar over and mix until coated. Marinate for at least one hour before using. Stir occasionally while marinating to ensure all onions pickle. This is kind of the cheater’s version of pickling because there’s no cooking involved.

Sliced Red Onion Marinating

2. In a large separate bowl, add the lime juice, cumin, cilantro and serrano. Mix until combined.  Add mango, cucumber, sliced radishes and avocado to vinaigrette. Season with salt and pepper. Stir until all elements are covered in vinaigrette.

3. Garnish with pickled onions.

Quick & Easy Black Bean Burrito

I walked by a taco truck yesterday and was tempted to stop, but Mexican food can be loaded with hidden calories and fat. Even seemingly healthy options like beans and fish can be smothered in butter and salt.

Ever since I walked by that damn taco truck, I haven’t been able to shake the burrito hankering. So for lunch, I whipped up a black bean burrito in literally 33 minutes (including time for pictures). Not bad, right? Cooking at home gives you control, so you can make a healthy and delicious mexican meal. This recipe works as a healthy, filling, inexpensive, quick, weeknight dinner too. It’s kind of a cross between a fajita and a burrito… a bajita? or a furrito? It’s easy to adjust with any bean you like (pinto would also be great). Get creative and use whatever vegetables you have in the fridge. If you’re not into beans, try tofu or grilled shrimp!

How do you like your bajita/furrito?

Black Bean Burrito with Sautéed Veggies

Serves approx. 4 ppl

Start to finish: Approx 30 minutes

1 (15 oz) can black beans, rinsed and drained

1 small yellow onion, halved and thinly sliced

1 red pepper, thinly sliced

2 cups cremini mushrooms, sliced

1 small chipotle & 1 tsp adobo sauce, seeds removed, minced

4 brown rice or whole grain tortillas

Optional Toppings:

1-2 ripe avocados

4 romaine heart leaves

dairy-free or regular shredded cheese

tabasco/hot sauce

lime

handful cilantro, chopped

1. Add 1 T canola oil to large saute pan over medium-high heat. Add sliced onions, season with salt and pepper. Saute until carmelized about 4 minutes.

Carmelizing Onions

2. Add sliced red peppers. Season. Cook until softened about 3 minutes.

Peppers and Onions

3. Add sliced mushrooms, season. Cook until mushrooms have browned, approx. 3 more minutes.

4. Add black beans, minced garlic, chipotle. If the bottom of the pan is dry, add 1-2 tsp purified water and scrape bottom of pan to get all the flavor.

Beans, Mushrooms, Peppers & Onions

5. Turn gas burner on low. Place a tortilla directly on the burner grates until it starts to brown and become pliable. Flip onto other side.

Flipping Tortilla

6. Remove bean/veggie mixture from heat. Stir in chopped cilantro.

7. Fill tortilla with shredded cheese (I used non-dairy) and bean/veggie mixture. Then fill with toppings of your choice. I used a piece of romaine heart, slices of avocado, squeeze of lemon, and hot sauce. You could also add salsa or chopped tomatoes, rice or quinoa, and sour cream if desired.

8. Fold and eat!

Black Bean Burrito