Happy May Day.
Growing up I loved this day. I would pick violets and lily of the valley (they were in abundance then)
making a cone out of pretty paper, ribbon for handle and hanging them on my grandmothers door, knock, run and hide. Sometimes she would run after us and when found a big hug was in order!!
This colorful dish is a tropical twist on a classic bean salad. Using the Orca Heritage Beans packaged by Bob's Red Mill and Pacific Northwest Grown! The Orca bean is a small tasty heirloom bean, gorgeously dappled in black and white. High in fiber and iron, orca beans are terrific in salads, soups and side dishes. Could substitute with another bean of choice. During our Holistic Health Vegan Caribbean Cruise each night we came back to our room our bed was filled with "give-aways" and one night we had 2 bags of these beans. They really are delicious!
1 cup Orca Beans
4 cups Water
1 1/2 cups chopped Mango (frozen works but makes the salad more moist)
1/2 cup peeled and chopped Navel Orange
2 Tbsp minced Jalapeno pepper
2 tsp lime zest
1/4 cup fresh lime juice
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground cumin
1 cup chopped avocado
2 Tbsp minced fresh mint (I used mint that I recently dried (locally grown) and it was great)
1. Sort and rinse beans. Place in a medium pot with water. Cover and bring to a boil. Reduce heat to medium-low and simmer until soft, about 1 hour. Drain well and rinse thoroughly with cold water. Let cool completely.
2. In a large bowl, combine beans, mango, orange, jalapeno, lime zest and juice, salt, black pepper and cumin. Mix well.
3. Gently fold in avocado and mint.
4. Serve immediately or chilled.
I did my usual soaking of the beans for several hours (overnight). Drained, rinsed and filled with clean water. Brought to a broil and with slotted spoon scooped of the froth (insoluble sugars that could cause gas when eaten). Cooked on simmer (low boil) for about an hour until soft. Next time I will try as the recipe directs and not soak just to see if their is a difference.
Author: Barbara J Mathison, CHC, www.nutritiousway.info
Source: Bob's Red Mill back of package recipe