Best Black Bean Salsa Recipe

Salsas, dips and sauces are always better when they are made at home. They are usually straightforward and easy to prepare and keep well for a few days in the refrigerator, if not longer. And not only are homemade preparations cheaper than store-bought ones, they are always fresher too. It's a good feeling knowing that you have control over the quantity and quality of the ingredients used and easily tailored to suit your preferences and tastes.

Because I am ever curious to try new creations, with many cookbooks and bookmarked recipes on hand to inspire, up until this point I neglected to share this robust and highly addictive black bean salsa with my readers. I think I can be excused, for once enjoyed, it won't soon be forgotten and you'll want to serve it up again and again.

A longtime favourite of mine, I've traditionally paired it with corn pancakes, but it certainly serves many purposes. For example, it's wonderful as a dip for tortilla chips, as an accompaniment or component of Mexican themed meals - serve as a topping for nacho chips, or make it a feature of quesadillas, tacos, burritos and enchiladas - and it surely enhances vegetable sides - consider scooping some over some roasted sweet potatoes - or just eat it by the spoonful. The possibilities are truly as endless as your imagination.

This salsa happens to be quite filling made up as it is of black beans, olives, feta cheese and sun-dried tomatoes. Creamy, earthy, salty, zesty, with a hint of sweetness from golden honey and some heat from jalapeno, it's a bold, substantial and refreshing salsa. Each bite is a delight and if you happen to serve it up to dinner guests, it's highly likely they will be asking for the recipe.

Best Black Bean Salsa Recipe

Recipe by Lisa Turner Published on December 20, 2016 Salty and zesty black bean salsa with olives and feta cheese Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried or 1 14 oz can) 2 to 3 green onions, green and white parts, thinly sliced 1 jalapeño, seeded and chopped 2/3 cup Kalamata olives, roughly chopped 3/4 cup feta cheese, crumbled 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 teaspoons raw honey 1/3 cup fresh cilantro, trimmed and chopped 3 tablespoons lime juice Instructions: Combine all of the ingredients in a medium bowl. Cover and let sit for at least an hour, stirring occasionally to blend the flavors. Serve at room temperature or chilled. Makes about 3 1/2 cups

Other salsa recipes to enjoy from Lisa's Kitchen:
Avocado and Tomato Salsa with Chipotle
Mexican Tomato and Jalapeño Salsa
Avocado Pomegranate Salsa
Simple No-Cook Tomato Salsa

On the top of the reading stack: Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness

Black Bean Cocoa Fudge

Before you grimace over the thought of beans featuring in a fudge, I urge you to put your hesitations aside and consider this naturally sweet, protein-packed fudge. Honestly, you would never know there were legumes in the mix if the cook hadn't spilled the beans.

I served one to a friend who was over for dinner but didn't tell him what was in the fudge until he had eaten a few nibbles. His first reaction was the fudge tasted like a natural food store. This was actually a compliment as said friend likes his legumes and healthy raw treats that are sweetened naturally without an abundance of processed sugars. The additional benefit, at least for me, is that they come at a fraction of the cost compared to those offered up from natural food stores. No flour is needed either, as the ground up beans serve that purpose.

Rich and creamy, only the beans have to be cooked, but otherwise you have an essentially raw treat with no baking required. Sweetened only with dates, they surely do satisfy an after dinner chocolate craving. A few teaspoons of maple syrup could also be added if desired for a bit more depth, but that's entirely up to you and I didn't include any as it was only an after thought. It surely isn't necessary, and I was craving this fudge soon after the pan was consumed.

Black Bean Cocoa Fudge

Recipe by Lisa Turner Published on November 12, 2016 Creamy and chocolatey, no-bake and no added sugar black bean and peanut butter fudge Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried) 1/2 cup cocoa powder 1/4 cup natural crunchy peanut butter 1/2 cup dried dates, pitted and roughly chopped 2 tablespoons coconut oil, melted 2 teaspoons vanilla 1 teaspoon chili powder (optional) a few pinches of sea salt Instructions: Line a 9 × 5 inch loaf pan with parchment paper. Combine all of the ingredients in a food processor and process until smooth and the mixture clumps together. Transfer the fudge to the prepared pan, spread evenly, and refrigerate for at least 30 to 60 minutes. Cut into 8 squares. Serve chilled and refrigerate any remaining fudge. Makes 8 squares

Looking for more healthy fudge recipes?
Chickpea Flour Fudge
Raw Peanut and Coconut Butter Fudge
Cocoa Nut Butter No-Bake Fudge

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it's so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers.

Honestly, these must be the best enchiladas I have ever made and enjoyed. If you fancy meat or cheesy dishes, you won't miss either here even though these are completely vegan. And quite filling too. A spiced filling of black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce. Topped with a colorful creamy avocado and cilantro cream sauce with fresh lime juice that is drizzled on just before serving, this is a complete meal. Everything you need to nourish is included and these enchiladas are an ideal choice if you happen to be entertaining guests.

The enchilada sauce can be made the day before and the sweet potato roasted ahead of time as well so that everything comes together with ease when it's time to prepare dinner.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Cuisine: Mexican Published on October 6, 2015 Black beans, sweet potato, brown rice, spinach and black olives wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce Print this recipe Enchilada sauce: 2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped 1 red chili, seeded and finely chopped (or a pinch of cayenne) 2 tablespoons chickpea flour (besan) or unbleached white flour 3 to 4 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/3 cup nutritional yeast 2 medium tomatoes, finely chopped 2/3 cup tomato paste 1 1/2 cups vegetable stock 1/2 to 1 teaspoon sea salt, or to taste Enchiladas: 1 large sweet potato (about 2 1/2 cups), scrubbed 1 tablespoon olive oil 1 small red onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and finely chopped 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 red bell pepper, seeded and chopped 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 1/2 cup cooked brown rice 2 large handfuls of spinach, roughly chopped 1/3 cup black olives, pitted and roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste 6 6-inch corn or flour tortillas Avocado cream sauce: 1/2 cup fresh cilantro, trimmed 1 medium avocado 3 tablespoons water, or as needed juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt Instructions: To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and sauté for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute. Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened. Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas. To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender — about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400°, pierce the potato a few times with a fork, and bake until fork tender — about 30 minutes. Let cool, remove the skin, and chop into small pieces. To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes. Add the garlic and jalapeño and continue to saute for another few minutes. Stir in the chili powder and cumin. Now add the red pepper, sweet potato, black beans and rice and stir well to combine. Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted. Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt. Preheat an oven to 350°. To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil. Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce. Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour. While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro. Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary. To serve, individually plate the enchiladas and drizzle each with avocado cream sauce. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook and now administered by me. I am also hosting this month. I'm also sharing this with Jacqueline's weekly Meat Free Mondays event.

Other Mexican-style dishes to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Refried Beans with Pumpkin
Mexican-Style Mung Bean Tostadas
Pinto Bean and Avocado Burritos

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Easy bean salads are a perfect choice for summer meals and quite portable too, making them a good choice for potluck dinners and outdoor picnics. When it's hot, many of us don't care to fuss too much over dinner, and this is one of those dishes that comes together in hardly any time at all. This is not a bland salad either as many of the store-bought bean salads so often are. It's no wonder that some folks say they don't like beans — it's all in the preparation and seasoning and imaginative touch that goes into the food, and bean snubbers just might change their minds after feasting on this colorful and refreshing salad.

When I came up with the idea, I had an Indian twist in mind, hence the cumin and homemade chaat masala included in the tangy and zesty lime dressing. The earthiness of the black beans also makes a nice contrast to the succulent and sweet mango and crisp red pepper. There is a medley of color and flavor in this salad and each bite is a pleasing contrast of healthy and refreshing tastes and textures.

The recipe can easily be doubled, and if there are leftovers they keep well covered in the fridge for a day or two.

Note: Chaat masala is a hot, sour and salty Indian spice blend that goes well with cool or tangy foods. It can easily be found at any Asian and Indian grocery store, but I prefer to make my own blends. They take so little time to blend up, keep well in a sealed jar in a dark cool place for a good few months, and are usually far superior and certainly fresher in taste.

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Cuisine: Indian Published on July 27, 2015 A colorful summer salad of earthy black beans and sweet red mango salad tossed in a tangy and zesty lime, cumin and chaat masala dressing Print this recipe Salad: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 large red mango, peeled and chopped 1 small red onion, cut into thin strips or diced 1 red bell pepper, seeded and cut into strips 1 to 2 jalapeños, seeded and chopped 3 tablespoons fresh parsley, chopped Dressing: juice from 1 lime (2 tablespoons) 1 tablespoon olive oil (or more as required) 2 teaspoons red wine vinegar 1 teaspoon ground cumin 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Combine the black beans, mango, red onion, red pepper, jalapeño and fresh parsley in a large bowl. Whisk together the dressing ingredients in a small bowl. Taste for seasoning, and then pour over the salad ingredients. Gently toss everything together and then chill in the refrigerator for 10 minutes or longer before serving. Makes 4 to 6 servings

This is my contribution to No Croutons Required this month, alternately hosted by Jacqueline and myself. It's my turn to host this month.

Other summery salads you may enjoy from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing
Vegan Potato Salad Dressed with Avocado
Summer Chickpea Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

One of the reasons, among many, that I don't tend to eat out or carry in is because the food that I make in my own kitchen is not only more affordable, but also much more interesting and nourishing than most of the restaurant offerings available. Take this vegan version of a Mexican classic — the burrito. Wraps are among my favorite comfort foods. When you make them at home, you can control the quality and number of ingredients that get all wrapped up.

In this instance, you won't miss the cheese because it's perfectly balanced, packed full of protein, and quite satisfying with a lingering sensation of spice. The inclusion of nutritional yeast as part of the sauce adds taste and texture that is very much like cheese. One of my dining companions was rather surprised when I told him that the meal was vegan, without any cheese, soy or otherwise. It's that good and the meal got rave reviews. I served it up with some baked sweet potato fries and a homemade tomato salsa.

I adapted the recipe from The Oh She Glows Cookbook by Angela Liddon. A fairly recent acquisition of mine, I've only recently started cooking from this creative and innovative vegan cookbook that certainly proves vegan meals and treats never need be boring or lacking in substance. This burrito is a pleasing example. I pretty much stuck with the original recipe, but I did add some black beans for additional protein and texture and spiced it up a bit. I've been following Angela's blog for a while now and when I heard about her cookbook, I just knew that I would have to make space on my shelf. I'm glad I did.

This was on the menu with spicy sweet potato fries on the side and jalapeño salsa.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out Published on December 23, 2014 Hearty and zesty vegan black bean and quinoa burritos with a cashew cream sauce Print this recipe Sauce: 1 cup raw cashews, soaked in water for 4 to 6 hours 1 clove garlic, minced 3/4 cup almond or hemp milk 1/3 cup nutritional yeast 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar or lemon juice 1/2 teaspoon sea salt Burritos: 3/4 cup uncooked quinoa (1 1/2 cups cooked) 1/4 cup dried black beans (3/4 cup cooked) 1/2 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 chilies or jalapeños, seeded and finely chopped 2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1 teaspoon paprika 2 cups broccoli florets, cut into small uniform pieces 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped sea salt and fresh cracked pepper to taste 6 10-inch tortillas for wrapping chopped lettuce for garnish and/or as part of the wrap Instructions: Rinse the quinoa and transfer to a medium saucepan. Soak in 1 1/2 cups water for 8 hours or overnight. Separately, rinse the black beans and soak in enough water to cover for 8 hours or overnight. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the liquid is absorbed — about 15 minutes. Remove from heat and set aside. Meanwhile, drain and rinse the black beans, then ransfer to a small saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. While the quinoa and beans are cooking, prepare the cashew cheese sauce. In a blender or food processor, combine the drained cashews, garlic, almond or hemp milk, nutritional yeast, mustard, vinegar and salt. Process until smooth. The sauce should be thick. Add a bit more almond or hemp milk if necessary. To make the burrito filling, heat the olive oil in a large saucepan or wok over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until soft. Add the garlic, chilies or jalapeños and spices to the pan. Stir and fry for another minute or two until fragrant and the onion is coated. Stir in the broccoli and sun-dried tomatoes and fry until the broccoli is tender — about 10 to 15 minutes. Stir in the quinoa, black beans and cashew sauce and season with salt and pepper. Stir well to combine and gently cook for another few minutes, stirring often. To assemble, spoon some of the mixture onto a tortilla, along with some chopped lettuce if desired, wrap it up and serve with salsa. Makes 6 servings

More burrito recipes to enjoy:
Pinto Bean and Avocado Burrito
Jalapeño Breakfast Burritos
Chipotle Black Bean, Millet and Quinoa Burritos

On the top of the reading stack: Baking by Hand : Make the Best Artisanal Breads and Pastries Better Without a Mixer

Audio Accompaniment: Robert Rich

Vegan Black Bean Brownies

Considering how much I adore legumes and how important a role they play in my daily diet, I suppose it's no wonder they recently showed up in a dessert. Mind you, these earthy brownies are not too sweet and healthy enough to eat for breakfast in addition to a snack. The beans, combined with the dried cherries, cocoa and vanilla add an almost coffee-like taste and if you wish, to bring that out further, add a few teaspoons of brewed strong coffee to the mixture.

I could hardly wait for these to cool in the pan before eating a few. Because they have black beans in them, they are more substantial than most brownies I've encountered, and as a consequence, I put off eating dinner because I was rather stuffed!

Vegan Black Bean Brownies

Recipe by Lisa Turner Published on November 10, 2014 Healthy, protein-rich and not-too-sweet vegan black bean brownies with an earthy coffee-like cocoa flavor Print this recipe Ingredients: 2/3 cup dried black beans (2 cups cooked) 1/3 cup dried cherries 3 tablespoons coconut oil, melted 2 1/2 tablespoons fresh ground flax seeds whisked with 3 tablespoons warm water scant 1/2 cup coconut or brown sugar 1/3 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons vanilla 1/2 teaspoon ground cinnamon pinch of sea salt Instructions: Rinse the black beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and let cool to room temperature. Line a 8 × 8 inch baking pan with parchment paper. Preheat an oven to 350°. Add all of the ingredients to a food processor and process until combined and smooth. Transfer to the prepared pan and bake for 20 minutes or until a cake tester inserted into the middle comes out clean. Let cool for 30 minutes or longer, then cut into small squares and enjoy. Makes 1 pan or 12 to 16 brownies

More brownie recipes you may enjoy from my kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Avocado Brownies
Gooey Peanut Butter Brownies with Carob Chips
Cocoa Brownies with Peanut Butter Chocolate Icing

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: Sebastian Mullaert (aka Minilogue) & Ulf Eriksson (Kontra-Musik) Sweden

Cuban-Inspired Black Beans

Bold is the word that immediately comes to mind when I think of this vegan version of "frijoles negros". This hearty stew, or chili if you please, featuring black beans dressed up with vibrant spices is just the dish to bridge the gap between 6 months of intensely unpleasant Canadian temperatures and a summer that hopefully will shine upon us unfortunate freezing northern souls sooner than later.

I'll be making this hearty dish again in future. It is certainly an ideal way to showcase the assertive character of black beans that are complemented here by vibrant chilies and spices and, yes, some fine quality beer. You won't need a whole can or bottle, but if you like beer, then that won't pose a problem as you prepare the beans. I should note that you really can't detect the beer, though it does add further depth to this flavorful creation that is a complete taste sensation for the palate. Coconut milk is, in my opinion, also essential because of the delightful creaminess it imparts to the broth.

This is another recipe inspired from Janet of The Taste Space. She shares a wealth of creative vegan recipes to nourish for any season, anytime of day, often with ethnic influences that I admire so much. She is also a big fan of legumes and showcases them in countless inventive ways. My only complaint about visiting Janet's site is the hunger induced by her recipes and mouthwatering photos — that, and my ever expanding list of bookmarked recipes gets even longer with each visit.

On the topic of bookmarked recipes, I am sharing this with Jacqueline's monthly bookmarked recipes event.

Cuban-Inspired Black Beans

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Cuban Published on May 7, 2014 Thick, colorful, hearty and vibrant Cuban-style black bean and chili stew seasoned with sun-dried tomatoes, spices and beer Print this recipe Ingredients: 1 1/4 cups dried black beans 1 large bay leaf 1 dried ancho chili 1/3 cup sun-dried tomatoes 1 tablespoon coconut oil or olive oil 1 small red onion, diced 1 medium red bell pepper, seeded and chopped 2 large cloves garlic, minced or crushed 2 to 3 fresh red chilies, seeded and finely chopped 1 jalapeño, seeded and finely chopped 1 teaspoon ground cumin 1/2 to 1 teaspoon chili powder 1/2 teaspoon paprika 1/4 to 1/2 half teaspoon cayenne 1 teaspoon dried oregano 1 small tomato, seeded and finely chopped 1/2 cup lager (I used Grolsch) 3/4 cup coconut milk 1/2 to 1 cup vegetable stock 1 tablespoon tamari (soy) sauce juice from 1 large lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste chopped fresh cilantro or parsley for garnish Instructions: Rinse the black beans and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the bay leaf and bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain, discard the bay leaf, and set aside. Meanwhile, soak the ancho chili and sun-dried tomatoes separately in hot water for 30 minutes. Drain each, chop finely, and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and red pepper and stir for 5 minutes until softened. Add the ancho chili, garlic, fresh chilies and jalapeño, cumin, chili powder, paprika, cayenne and oregano, and stir for another minute. Add the fresh and sun-dried tomatoes and stir until thickened — about 5 minutes. Pour in the beer and simmer for another few minutes. Now stir in the beans, coconut milk, 1/2 cup of the vegetable stock and tamari. Simmer uncovered, stirring occasionally and adding more stock as needed, for 10 to 15 minutes until the sauce has thickened. Stir in the lime juice and season with salt and pepper. Simmer gently for another few minutes until a desired consistency is reached. Serve hot, garnished with chopped parsley or cilantro, alongside a bed of fresh cooked white rice. Makes 4 to 6 servings

More black bean offerings from Lisa's Vegetarian Kitchen:
Beet, Barley and Black Bean Soup
Black Bean and Goat Cheese Quesadillas
Zesty Black Bean and Avocado Salad
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

On the top of the reading stack: Dead Souls - Gogol

Audio Accompaniment: LTJ Bukem

Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Bean salads are a simple, healthy and fuss-free way to enjoy outdoor eating in the summer, but for many of us a bean salad means only a bland and unimaginative store-bought side dish. Incorporating grains and vegetables into a homemade bean salad raises it up to the level of a complete and easy outdoor meal, but adding layers of contrasting textures, colors, flavors and seasonings is what really elevates the common bean salad to a starring dish.

This salad scores on all counts by combining tender and earthy black beans, wholesome and nutty quinoa, sweet yellow fresh corn and tangy juicy mango, crunchy fresh red and hot green peppers, and fresh garden parsley and mint into a vibrant, refreshing and healthy summer meal. Best of all, its seasoned with a zesty dressing made with lemon juice, smoky roasted cumin, and chaat masala — a wonderful hot, sour and salty spice blend from northern India made with amchoor (dried mango powder) and rock salt. You'll want to keep the recipe for this dressing on hand for any salad containing fresh sweet vegetables or fruits.

Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Published on June 4, 2013 Vibrant, refreshing and healthy summer salad with black beans, quinoa and fresh mango tossed with a roasted cumin and chaat masala dressing Print this recipe Salad: 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 2 cups cooked quinoa (2/3 cup dried) corn from 1 ear or 3/4 cup frozen and defrosted corn 1 red mango, peeled and chopped 1 stalk celery, diced 1 red bell pepper, seeded and diced 1 to 2 jalapeños, seeded and diced 2 scallions, chopped 1/2 cup fresh parsley or cilantro, chopped 1/4 cup fresh mint, chopped Dressing: 1 teaspoon ground cumin 1/2 cup olive oil juice from 1 lemon (3 tablespoons) 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: If cooking beans for the salad, rinse and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool to room temperature. If cooking quinoa for the salad, rinse under cold running water and soak overnight in 1 1/3 cup water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool to room temperature. If using a fresh ear of corn, cook to preference (boiling, roasting or grilling). I like to roast corn by placing the unhusked ear on a baking sheet and roasting in a 450° oven for 30 minutes, then letting cool for another 30 minutes before removing the husks and paring the kernels from the cob. Start preparing the dressing by dry roasting the ground cumin in a small pan over low heat, tossing or stirring frequently, for 5 to 10 minutes or until the cumin has darkened a shade or two and has a light smoky fragrance. Whisk together the cumin and remaining dressing ingredients in a small bowl. Combine the beans, quinoa, corn and vegetables in a large mixing bowl and stir gently to combine. Toss in the parsley or cilantro and mint. Pour in the dressing and stir gently to mix. Serve at room temperature or chill for 1 hour or longer to serve cold. Makes 6 to 8 servings

More summer salads from Lisa's Vegetarian Kitchen:
Zesty Black Bean and Avocado Salad
Summer Chickpea Salad
Middle Eastern Chickpea and Olive Salad
Red Kidney Bean Salad & Harissa Dressing

On the top of the reading stack: plays

Audio Accompaniment: Sasha

Black Bean Chili With Mushrooms and Toasted Spices

Spring is finally here, though in a rather cool manner, but warmer weather is coming soon and that means lighter meals for most of us. Usually more salads appear on the table, along with a greater selection of raw creations. Still, no matter the season, there is always a place on the table for a thick, steamy and spicy chili, unless of course it is blazing hot outside, but even then, you won't be slaving over a hot stove for this pot of comfort — besides, spicy foods do have a cooling effect for some relief from the heat as they raise your body temperature and induce sweating.

I've shared this recipe before, shortly after starting up Lisa's Kitchen, but revised it to include mushrooms, changed the spicing somewhat and updated the photos. Dry-toasted spices, along with the perhaps surprising addition of fennel, give this dish a unique and delicious smoky pungency. Best of all, one large bowl is a meal unto itself though it does goes well with a fresh lightly dressed green salad.

Black Bean Chili with Mushrooms and Toasted Spices

Recipe by Lisa Turner Originally published on December 9, 2007 Black bean and brown rice chili with mushrooms, dry toasted spices and fennel for a unique and delicious smoky pungency — a warming, filling and nourishing one-pot meal Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1/2 cup brown rice or millet 1-inch piece fresh ginger, minced or grated 2 jalapeños, seeded and minced 2 tablespoons fresh cilantro, chopped 1 bay leaf 1/2 teaspoon turmeric   4 to 6 sun-dried tomatoes 1 teaspoon cumin seeds 2 teaspoons chili powder 1/2 teaspoon ground coriander 1/4 to 1/2 teaspoon asafetida pinch of cayenne 1 teaspoon dried oregano 1 large tomato, chopped finely 1 1/2 teaspoons sea salt, or to taste 8 oz (225 g) large white mushrooms, sliced generous handful of dried curry leaves 1 teaspoon yellow mustard seeds 1/2 teaspoon fennel seeds fresh ground black pepper to taste 2 to 3 tablespoons fresh cilantro, chopped, for garnish Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Rinse the brown rice or millet and soak in a separate small pan or bowl in 1 cup of water. Drain and rinse the beans, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low and add the ginger, jalapeños, 2 tablespoons fresh cilantro and the bay leaf. Cover and simmer for 1 1/2 hours or until the beans are soft but not falling apart. Meanwhile, bring the rice or millet to a boil in a small saucepan, reduce heat to low, cover, and cook for 30 to 40 minutes or until the water is absorbed. Fluff with a fork and set aside. While the rice and beans are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, reserving the soaking liquid, and chop. In a small saucepan or frying pan, toast the cumin seeds for 2 to 3 minutes over medium-low heat until the seeds darken. Add the chili powder, ground coriander, asafetida, cayenne and oregano, and stir for 1 minute. Now stir in the tomatoes, sun-dried tomatoes and salt. Turn the heat up slightly to bring the sauce to a gentle boil, then reduce the heat to low and let simmer for 10 to 15 minutes or until the sauce is thickened, stirring occasionally. When the beans are cooked, remove from the heat and drain, reserving the cooking liquid. Return the beans to the stove and add 1/2 cup of the reserved cooking liquid. Stir in the tomato sauce, rice or millet, mushrooms and salt, and simmer for another 10 to 15 minutes. Add more of the reserved cooking liquid or sun-dried tomato soaking liquid or water as necessary. Put the mustard seeds in a small saucepan over medium heat, cover with a lid, and toast, shaking the pan, until the seeds begin to pop. Quickly toss in the fennel seeds, cover again, and continue to toast until the mustard seeds stop popping. Pour into the beans, cover, and let sit for about 5 minutes to allow the flavors to blend. Season the chili with black pepper and more salt as desired. Serve hot, garnishing each serving with chopped cilantro. Makes 6 to 8 servings

Other vegetarian chili recipes you are sure to enjoy from Lisa's Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

On the top of the reading stack: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

Audio Accompaniment: Marko Furstenberg