Recipe: Malanga, Black Bean and Pepper Salad
Description: 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: [{"text": "1 lb malanga, root peeled, cut into 1/2-inch pieces (about 2 roots)"}, {"text": "2 cups chicken broth or 2 cups beef broth"}, {"text": "1 (15 ounce) can black beans, drained"}, {"text": "1 cup chopped roasted red pepper"}, {"text": "1/4 cup olive oil or 1/4 cup vegetable oil"}, {"text": "1/4 cup lime juice or 1/4 cup lemon juice"}, {"text": "1/4 cup minced red onion"}, {"text": "2 tablespoons chopped fresh cilantro"}, {"text": "2 garlic cloves, minced"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon red pepper flakes"}]
Instructions: Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
Combne the malanga, black beans and roasted peppers in a large bowl.
Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.
