Ok, yes, this is another black bean recipe, and another salad, but I have a new book to talk about today, and it’s a really good one. Back in May, I learned of this book on the excellent Dana Treat site. Dana always has beautiful and delicious-looking vegetarian food to share on her site, and she highly recommended this book and the author’s other books as well. I wasn’t familiar with the author, Jeanne Lemlin, but I was instantly intrigued and soon thereafter added Vegetarian Classics
to my collection. Lemlin explains that by ‘classics’ she means popular dishes that have become favorites in the vegetarian realm. Rather than referring to ethnically or historically accurate meatless cuisines, these classics may have been adapted from traditional recipes including meat but are now well-loved as vegetarian dishes. Because of a small back-log problem, I only just recently got around to reading the book and cooking from it. I always say this, but every recipe looked like something I’d like as I started reading the book. The first chapter is Basics, and the roasted red pepper and walnut pesto and sun-dried tomato pesto instantly had me planning meals for both. In Soups, the vegetable chowder, the Armenian barley yogurt soup, and the thick corn and vegetable soup with herb dumplings are on my list. Then came Salads, and I headed to the kitchen to try this black bean and mango salad before even finishing the chapter.
I used the last of my freezer stash of cooked black beans. They were rinsed and drained and added to cubed mango, jicama, finely diced onion, and chopped jalapeno. A citrus vinaigrette was made from lemon, lime, and orange juices, red wine vinegar, minced garlic, olive oil, and salt and pepper. The chopped salad ingredients were mixed with some vinaigrette, and it was left to become a little happier for 30 minutes or so. Just before serving, cilantro was added to the salad. I scooped the chunky salad onto a bed of baby spinach leaves and garnished with sliced red, cayenne chiles. It occurred to me while making this that it would also be a great wrap filling with some spinach and some cotija or monterey jack cheese.
As we were eating this for dinner, Kurt inadvertently gave me one of the best compliments he could have. He mentioned something about how canned beans tend to have that particular taste about them, but they seemed different and so much better than usual in this salad. He went on to comment on how he enjoyed all the ingredients and flavors in the salad and that he thought it worked really well. I let him know the beans weren’t from a can and agreed that the salad was a hit.
to my collection. Lemlin explains that by ‘classics’ she means popular dishes that have become favorites in the vegetarian realm. Rather than referring to ethnically or historically accurate meatless cuisines, these classics may have been adapted from traditional recipes including meat but are now well-loved as vegetarian dishes. Because of a small back-log problem, I only just recently got around to reading the book and cooking from it. I always say this, but every recipe looked like something I’d like as I started reading the book. The first chapter is Basics, and the roasted red pepper and walnut pesto and sun-dried tomato pesto instantly had me planning meals for both. In Soups, the vegetable chowder, the Armenian barley yogurt soup, and the thick corn and vegetable soup with herb dumplings are on my list. Then came Salads, and I headed to the kitchen to try this black bean and mango salad before even finishing the chapter.I used the last of my freezer stash of cooked black beans. They were rinsed and drained and added to cubed mango, jicama, finely diced onion, and chopped jalapeno. A citrus vinaigrette was made from lemon, lime, and orange juices, red wine vinegar, minced garlic, olive oil, and salt and pepper. The chopped salad ingredients were mixed with some vinaigrette, and it was left to become a little happier for 30 minutes or so. Just before serving, cilantro was added to the salad. I scooped the chunky salad onto a bed of baby spinach leaves and garnished with sliced red, cayenne chiles. It occurred to me while making this that it would also be a great wrap filling with some spinach and some cotija or monterey jack cheese.
As we were eating this for dinner, Kurt inadvertently gave me one of the best compliments he could have. He mentioned something about how canned beans tend to have that particular taste about them, but they seemed different and so much better than usual in this salad. He went on to comment on how he enjoyed all the ingredients and flavors in the salad and that he thought it worked really well. I let him know the beans weren’t from a can and agreed that the salad was a hit.
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