Best Malanga Black Bean And Pepper Salad Recipes

MALANGA, BLACK BEAN AND PEPPER SALAD

Malanga, Black Bean and Pepper Salad image

Malanga is a tropical root vegetable that is used like a potato and is especially delish in this salad. Unfortunately, it turns a drab shade of brown when boiled. The recipe is from The Purple Kiwi Cookbook by Frieda's (the fruit and vegetable importer). It's a fun, adventurous cookbook.

Provided by fluffernutter

Categories Caribbean

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb malanga, root peeled, cut into 1/2-inch pieces (about 2 roots)
2 cups chicken broth or 2 cups beef broth
1 (15 ounce) can black beans, drained
1 cup chopped roasted red pepper
1/4 cup olive oil or 1/4 cup vegetable oil
1/4 cup lime juice or 1/4 cup lemon juice
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Steps:

Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
Combne the malanga, black beans and roasted peppers in a large bowl.
Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.

BLACK BEAN-MANGO SALAD

Black Bean-Mango Salad image

This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 medium mangoes, peeled and cubed
1 cup canned black beans, rinsed and drained
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons orange juice
1 tablespoon finely chopped jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon ground cumin
Dash salt

Steps:

In a small bowl, combine all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Taktouka - Moroccan Tomato and Pepper Salad image

Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com.

Provided by PanNan

Categories Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large sweet green peppers such as bell peppers
3 tablespoons olive oil
4 large tomatoes
1 teaspoon finely chopped garlic, about 2 cloves
2 tablespoons chopped fresh parsley
2 tablespoons fresh cilantro, chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 pinch cayenne pepper
1/2 teaspoon salt (to taste)
1/2 teaspoon caster sugar

Steps:

Preheat grill or grill pan to high.
• Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• Remove the green peppers from the grill and set aside to cool.
• Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5