Mango and black-bean salad with cumin and jalapenos

Put 2 cups black beans in a mixing bowl (cooked. do i actually need to point this out?)
In a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp sesame seeds
salt to taste
and heat on high till the seeds start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india)
Add to this 1/2 jalapeno diced finely, stir for around 5 seconds, and empty the mix into the bowl of black beans.

While the above sits (and the flavors infuse), mush 1/4 tsp kosher salt and 1/2 small clove garlic  in a mortar/pestle thoroughly till it forms a smooth paste (around 10 seconds). 
Add 4 roasted unsalted cashews to the mortar, and mush that in for around 10 more seconds.

Add juice of 1 lemon and mush that in.  Voila - you now have your salad dressing!

Finally, chop 1/2 ripe mango into 1/2" cubes.

Place a decent amount of salad greens in 4 bowls,  and spoon out the salad dressing on this.
Divide the black-bean mix on top of the greens, and then top with the diced mango, and 1 tbsp crumbled feta per bowl

Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet, and enjoy!
  
Note : If you've got any pomegranate seeds and/or pine-nuts, sprinkle liberally. The crunch/juice factor puts this recipe over the top!
Post a Comment

Popular posts from this blog

Erlang, Binaries, and Garbage Collection (Sigh)

Good News (!!!) from the world of TCP Congestion Control