An adaptation

Yesterday I made the most amazing gloppy concoction. It might have been photogenic when I first put it together, but today it most certainly is not. But my god is it tasty.
Mom asked that we bring a dish to share to the cookout at her house yesterday, preferably something wheat-free. I follow a couple of really fabulous food bloggers, and I knew I could count on them for inspiration.
And I do mean ‘inspiration’ because rarely do I follow a recipe. (The one exception being baking, because I know that it relies more heavily on chemical reactions & exact ingredient proportions. Even then, sometimes I just make things up as I go.)
One blog I’ve been dying to try a recipe from is this lovely woman at She’s a former vegetarian who always seems to be so fearless in her flavor combinations. (Swoon) She uses a lot of beans in her recipes, and as a good dieter, I’ve been trying to incorporate them more as a cholesterol free source of protein & fiber. Plus they’re delish!
I skimmed back through her posts & found this sublime sounding black bean and mango salad. The only good mango I’ve ever eaten was in Florida though, and I really really wanted that perfect sweetness for my very own. I also didn’t want my food to be confused as a dip so I beefed it up with some brown rice for texture.
The result is this.

Black Bean and Mango Salad
2 cans low sodium black beans, rinsed & drained
1 cup unprepared (approx 1-1/3 c prepared) minute brown rice
1 cup fresh pico de gallo
1.5 cans mango, rinsed & diced
2 avocados
3 tbsp lime juice
1 tsp chili powder

Cook rice as directed & allow to cool. Drain & rinse black beans, add to rice. Stir in pico de gallo. Set aside.
Halve avocados; score in a checkerboard pattern & squeeze out of skin (a trick I learned on Goop). Pour over lime juice to prevent oxidation. Thoroughly rinse mango (usually canned in heavy syrup, bletch) & dice into 1/2 cubes. Add to avocados and sprinkle with chili powder. Fold until just mixed. Add in the rice and bean mixture, half at a time & stir until just mixed. Chill and serve at least one hour later. Yields 6-7 cups.

I really wish I hadn’t been in such a hurry yesterday when I made this. We had an incident where someone left a half full glass of milk in the fridge, and while I was trying to get the rice and beans out, I knocked it over. The milk fell squarely into the dish of avocado & mango, ruining it, obviously. Brandon was swell enough to run to the store and buy more so I could start again while I participated in some much needed primping and preening. And as soon as the salad was finished, we left for Warsaw, where a good chunk of my salad disappeared. But not all, and this salad tastes SO fantastic today too.


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