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

Black Bean and Quinoa Chili Casserole

Every year I sound like a broken record as I declare that each winter is the one that will never end, because it always feels like that, even in March and now April. Comfort food can often improve my mood. and although this dish is not the most photogenic, or at least I was in too much of a rush to spend much time with plating and lighting, it is a balanced, substantial and comforting meal.

Vegetables, grains and legumes are all baked together in the same dish with lots of grated cheese. I usually go light on the cheese, but there are times when a cheesy dish is just the thing to cheer you up and fill a grumbling tummy. Besides, I don't feel too guilty at all because of the nutrients that are scooped onto the dinner plate. I suggest serving with a refreshing lightly dressed leafy green salad to complete the meal. You may also wish to serve with a few dollops of sour cream for some extra decadence and maybe some crusty bread or cornbread if you are feeding a small crowd. Either way, frigid temperatures and dreary weather won't be the focus of your attention after a few forkfuls of this.

Black Bean and Quinoa Chili Casserole

Recipe by Lisa Turner Published on April 17, 2013 Rich, delicious and comforting spiced bean and vegetable baked casserole with quinoa and loads of cheese — a complete meal Print this recipe Ingredients: 2/3 cup dried black beans (2 cups cooked or 1 19 oz can) 2/3 cup dried azuki beans (2 cups cooked or 1 19 oz can) 3/4 cup quinoa 1/2 cup sun-dried tomatoes   1 medium sweet potato, peeled and cut into thin slices 1 red pepper, seeded and cut into strips 1 medium eggplant, peeled and sliced   3 teaspoons olive oil 1 onion or 3 shallots, cut into fine rings 2 to 3 jalapeños, seeded and thinly sliced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 to 1 teaspoon chipotle powder 1/2 teaspoon paprika 1/2 teaspoon cayenne 10 to 12 button mushrooms, sliced 2 large tomatoes, finely chopped sea salt and fresh ground black pepper to taste heavy cream (optional) juice from 1 lime (2 tablespoons) 1 1/2 cups grated Cheddar cheese, grated 2/3 cup black olives, pitted and chopped 1 cup grated Fontina Cheese sour cream for garnish (optional) Instructions: Rinse the black beans and azuki beans separately. Soak separately for 8 hours or overnight, each covered in several inches of water. Meanwhile, rinse the quinoa and soak for 8 hours or overnight in 1 1/2 cups water in a small saucepan. Drain and rinse the beans, then transfer to separate saucepans. Cover each saucepan with several inches of fresh water, then bring to a boil, reduce heat to medium-low, cover, and cook until tender — about 45 minutes for the azuki beans and 1 hour for the black beans. Drain and set aside to cool. Bring the quinoa to a boil in its soaking liquid, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 15 to 20 minutes, then drain and chop. Grease a 9 × 13 inch baking dish. Line it with the sweet potato, red pepper and eggplant. Sprinkle with a bit of salt. Heat the oil in a large saucepan over medium heat. When hot, add the onion or shallots and jalapeños., and stir for a few minutes. Add the spices, stir for a few seconds, then turn up the heat, add the mushrooms, and stir for 5 minutes. Now add the tomatoes and sun-dried tomatoes and reduce the heat to medium. Simmer for 5 to 7 minutes or until the mixture begins to thicken. Season with salt and pepper and set aside to cool, whisking in a bit of cream if more liquid is needed. Toss the quinoa with the lime juice and spread over the vegetables in the baking dish. Top with most of the beans and most of the grated Cheddar cheese. Pour the tomato mixture over this layer and spread evenly. Top with remaining beans and grated Cheddar cheese, sprinkle with olives and, to finish, the grated Fontina cheese. Bake in a 350° oven for 30 to 40 minutes or until most of the liquid is absorbed and the cheese is nicely browned. Let stand for 5 to 10 minutes and serve hot, garnished with sour cream if desired. Makes 6 to 8 servings

More comforting casseroles you are sure to enjoy from Lisa's Kitchen:
Pasta and Goat Cheese Casserole with Black Olives
Azuki Bean Casserole
Baked Tempeh & Japonica Rice Casserole

On the top of the reading stack: notes

Audio Accompaniment: Erot

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

For someone as enamored of Mexican food as myself, it's rather surprising I suppose that I've seriously acquainted myself with chipotle peppers only this past year. Sure, I've used canned chipotles in adobo sauce on an occasion or two, but the adobo sauce quite overwhelmed any appreciation I might have gained for the pepper on its own. After receiving some chipotle spice blend and also finding the dried whole chipotles in the market, I am quite taken with the smoky heat and depth that these smoke-dried jalapeños bring to food. I expect that chipotles will find their way into many of my Mexican-style recipes from hereon…

…such as in this thick, smoky and spicy chili. Loaded with black beans, quinoa and plenty of vegetables, this simple and full-flavored chili is a complete, nourishing and filling meal in one pot. And it makes enough to feed a family or, in my case, to send a husband off to work with lunch for a few days. A slice of two of homemade cornbread on the side makes this chili a terrific meal.

If you don't have chipotle powder or dried whole chipotles, substitute extra chili powder or paprika and a dried whole red chili or two. For the smoky flavor, add a drop or two of liquid smoke or a pinch or two of smoked paprika.

This is my contribution to My Legume Love Affair this month, a popular ongoing event celebrating legumes started by Susan of The Well Seasoned Cook and now administered by me. The host this month is PJ of Seduce Your Tastebuds and she will be accepting entries for edition #57 until the end of the month. Looking forward to seeing all of the tasty dishes this time around. Also sharing with Ricki's Wellness Weekend.

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

Recipe by Lisa Turner Cuisine: Mexican Published on March 19, 2013 Thick, smoky, spicy and zesty chili loaded with black beans, quinoa and plenty of vegetables for a complete, nourishing and filling meal in one pot Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 cup uncooked quinoa   2 dried whole chipotle peppers 1/2 cup sun-dried tomatoes 1/2 oz (14 g) dried mushrooms   1 tablespoon olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, sliced 1 small cauliflower, cut into 1-inch florets 2 cloves garlic, minced 2 to 3 jalapeños, seeded and finely chopped   2 to 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon chipotle powder 1/2 teaspoon ground coriander 1/2 teaspoon cayenne   5 to 8 button mushrooms, sliced 1 large tomato, chopped 1 to 2 cups of vegetable stock or water 2 ears fresh corn or 1 1/2 cups frozen   zest from 1 lime juice from 2 limes sea salt and fresh cracked black pepper to taste Garnish: greek yogurt or cream (optional) fresh grated Cheddar or jack cheese (optional) fresh parsley or cilantro, chopped (optional) Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Separately, rinse the quinoa and soak for 8 hours or overnight in 2 cups 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, reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain, transfer to a medium bowl, and mash about 1/3 of the beans with a fork or potato masher. Set aside. Meanwhile, soak the dried chipotles, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Set aside. Heat the olive oil over medium heat in a large heavy-bottomed saucepan. When hot, add the onions, carrots, celery and cauliflower, and stir for 6 to 8 minutes or until the onion is softened and the cauliflower just begins to brown. Now add the garlic and jalapeños and continue to stir for another minute or two. Toss in the spices and stir for another minute. Now add the fresh mushrooms to the pan, turn up the heat to medium-high, and stir for 4 minutes or until the mushrooms begin to soften. Stir in the chipotles, sun-dried tomatoes, dried mushrooms, fresh tomato, black beans, and quinoa along with the quinoa's soaking water. Add about 1 cup of the vegetable stock or water. If you are using fresh corn, add it now. Bring to boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes, stirring often and adding more stock or water as needed. If you are using frozen corn, add it during the last 10 minutes of the cooking time. Remove from heat and stir in the lemon zest and juice, salt, and black pepper to taste. Serve hot garnished with a swirl of yogurt or cream, grated Cheddar or jack cheese and chopped fresh parsley or cilantro if desired. Makes 8 servings

More one-pot meals from Lisa's Vegetarian Kitchen:
Azuki Bean Casserole
Black Bean Chili with Toasted Spices
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Simple Chana Dal, Dill and Tomato Khichri

On the top of the reading stack: Mollie Katzens Sunlight Cafe

Audio Accompaniment: silence

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Perhaps I should call this dish "Fire in a Bowl". I drafted this recipe on a chilly afternoon and when I got to making it, well, I guess I was quite liberal with the spices and chilies. Writing up the recipe here, I have adjusted the ingredients, but of course feel free to cut down on the heat according to your preference. It was delicious and warming all the same, with a wonderful added chewy texture from the cooked rye berries. Fresh herbs certainly add a bit of flare to dishes like this, but dried herbs will work just fine too. Serve with some yogurt and sprinkle with some fresh grated Cheddar cheese as desired. This fusion-style Mexican-Indian dish also goes well with homemade tortilla chips.

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Recipe by Lisa Turner Published on February 23, 2013 Rich, hearty, warming and nourishing spicy vegetarian chili with kidney beans, black beans, rye berries, vegetables and fresh herbs Print this recipe Ingredients: 1/2 cup dried red kidney beans 1/2 cup dried black beans 1/2 cup rye berries 1 tablespoon olive oil or sesame oil 1 medium onion, chopped 3 dried whole red chilies, broken into pieces 3 to 4 red or green chilies or jalapeños, seeded and finely chopped 2 cloves garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 medium carrots, sliced 5 cups water 6 sun-dried tomatoes 2 medium tomatoes, finely chopped 2 teaspoons chili powder 1 teaspoon curry powder 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/4 teaspoon asafetida (optional) 1 tablespoon tamarind paste, seeds removed (optional) 2/3 cup frozen corn 1/2 cup fresh parsley, chopped 1 tablespoon fresh oregano, finely chopped (1 teaspoon dried) 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the beans and rye berries and soak in several inches of water for 8 hours or overnight. Drain and rinse, and set aside. In a large saucepan, heat the oil over medium heat. When hot, add the onion, dried and fresh chilies or jalapeños, garlic, ginger and carrots, and stir for 3 to 4 minutes to soften the onions. Add the soaked beans and rye berries and pour in the water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Stir occasionally and add more water if necessary. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. When the beans are tender, stir in the sun-dried tomatoes, fresh tomatoes, spices and tamarind paste to the pot, and continue to simmer for another 20 minutes. Toss in the corn, simmer for 5 minutes, and then add the parsley, oregano and thyme. Simmer for another few minutes, and then remove from heat and season with salt and pepper. Serve hot. Makes 6 to 8 servings

More chili recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Cornmeal-Crusted Chili
Southwest Vegetarian Chili
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)