Fine Cooking Magazine - November/December 2020

Servings:four to six.

The canned chipotle chile is a smoked, dried jalapeño that’s canned in a spicy sauce called adobo. Look in the Mexican foods section of your grocery store. You can freeze the extra in a plastic container for up to a year.

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For the beans:

1 cup dried black beans (to yield about 3 cups cooked)
1-1/2 tsp. kosher salt
1/4 small onion
4 4-inch fresh basil stems

For the dressing:

1 tsp. finely grated orange zest
1/4 cup fresh orange juice
1 tsp. finely grated lime zest
1/4 cup fresh lime juice
2 tsp. granulated sugar
1 tsp. finely minced canned chipotle chile in adobo sauce, seeded
1 tsp. minced garlic
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

To assemble:

1 ripe mango, cut into 1/4-inch dice (to yield about 1-1/3 cups)
1 cup 1/4-inch diced jícama (about half of a 2-lb. jícama)
2 Tbs. minced red onion
1/4 cup finely sliced fresh basil
3 Tbs. extra-virgin olive oil

Nutritional Sample Size based on six servings
Calories (kcal) : 240
Fat Calories (kcal): 70
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 0
Sodium (mg): 650
Carbohydrates (g): 38
Fiber (g): 10
Protein (g): 8

Preparation

Spread the beans on a baking sheet and feel for any stones. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, onion, and basil stems, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the beans are very tender but not falling apart, 45 minutes to 1-1/2 hours, or longer if necessary. Start checking early because beans cook at different rates; if the water level gets low, add more. When the beans are cooked, let them cool in their liquid for about 15 minutes and then drain. Transfer the beans to a large bowl and keep them warm.
Meanwhile, make the dressing by whisking together the orange zest and juice, the lime zest and juice, the sugar, chipotle, garlic, salt, and pepper until the sugar has dissolved. Toss the dressing with the warm beans, using a rubber spatula to gently fold so the beans get well coated but not smashed. Let the beans sit for a few minutes and then toss a few more times. It may seem like too much liquid at first, but the beans will gradually absorb it all. Fold in the mango, jicama, onion, basil, olive oil, and serve.

Make Ahead Tips

You can make the salad up to one day ahead and refrigerate, but let it come fully to room temperature before serving. Freshen the flavor of the salad by adding more sliced fresh basil and a squeeze of orange and lime juice just before serving.

Tip

如果你没有时间做饭dried black beans, you can substitute one 29-oz can black beans. Skip the cooking step, but rinse and drain them well.

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Reviews (7 reviews)

user-3786751| 06/07/2017

I made this with grilled peri-peri chicken (that recipe is also on the fine Cooking website.) The chicken was very hot so the sweet and crunch so this sweet and crunchy side worked well with it.
Krispie| 10/27/2016

I made this as a side dish and really liked it. I would love to make this with the grilled shrimp show in the picture - that would be fantastic.
Dina90| 08/08/2013

This salad was absolutely delicious! I didn't include the jicama (none on hand) but followed the recipe to a T otherwise. I'm absolutely going to make this over and over again!
ColleenCC| 08/06/2013

Wow! Made using peaches as suggested by another reviewer and I would definitely do the same next time. Skipped the jicama (since the ones in the store were HUGE) and really didn't miss it. I also used canned beans and they do not absorb the excess dressing - I only used half the dressing and it was still way too much. This was much tastier than I even anticipated and I would make it again. We served it with the smoked paprika quesadillas on this site and that was a great combination.