Malanga, Black Bean and Pepper Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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. 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 |
Directions:
1. Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
2. Combne the malanga, black beans and roasted peppers in a large bowl.
3. Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.
|
|