I first made a batch of coconut black beans and I was AMAZED at how good they are! They so versatile, they can be used in stir fries, tacos, even salads, which inspired to make this tropical and refreshing salad. Crunchy romaine, sweet mango and buttery avocado pair perfectly with coconut black beans and a sweet and tangy coconut lime vinaigrette. Enjoy!

Ingredients:

    For the Salad:

• 3 cups romaine lettuce, chopped
• 1 small mango, cubed
• 1/2 avocado, cubed
• 2 tablespoons roasted macadamia nuts, chopped (unsalted)
• 1/4 cup coconut black beans (ingredients listed below)

For the Coconut Black Beans* (this will make a big batch. I recommend making the whole recipe and freezing leftover beans, they’re delicious!):

• 1 cup dried black beans
• 1 cup coconut water
• 1/2 tablespoon coconut oil
• 1/2 lime, juiced
• Salt

For the Vinaigrette:

• 1/2 tablespoon fresh lime juice
• Pinch of fresh lime zest
• 1 tablespoon coconut oil (melted)
• 1 tablespoon fresh cilantro, chopped
• Agave (just a squeeze)
• Salt and pepper, to taste

Directions:

1. The night before you’d like to serve your salad, soak the coconut black beans. Rinse your black beans and soak them overnight in a large bowl, making sure beans are completely covered with water (plus a little extra water).
2. After the beans have soaked for 8 hours or so, drain them and give them a rinse. Pour beans in a large saucepan and cover with 1 1/2 cups cold water and 1 cup coconut water. Cover, bring to boil, then reduce heat to simmer and cook for 35-45 minutes until beans are tender (rule of thumb to test your beans is to try 5 beans, this will ensure the whole batch is done).
3. If necessary, drain excess water and return beans to pan (do not rinse beans). Season with 1 teaspoon salt, 1/2 tablespoon coconut oil and lime juice. Mix well and set aside to cool.
4. To make your salad, first make the dressing: in a small bowl whisk together lime juice, zest, coconut oil, cilantro, agave and a pinch of salt and pepper. Set aside.
5. In large bowl toss lettuce, cooled black beans, mango, avocado and macadamia nuts. Drizzle with vinaigrette and toss well. Serve.

Makes 1 large salad

Copyright Kameron Tunila (Food to Thrive)

*Coconut Black Bean recipe slightly adapted from Damaris Phillips.

This is a refreshing, filling salad that’s perfect for late summer/early fall. Full of nutritious greens, fruity figs, earthy walnuts and a simple homemade vinaigrette, this is a salad that’s perfect for lunch or dinner!

Ingredients:

 For the salad:

• 2 cups Spring Mix lettuce
• 2 tablespoons crumbled gorgonzola or blue cheese (can sub goat cheese)
• 4 fresh figs, thinly sliced
• Handful of walnuts, roughly chopped

For the Vinaigrette:

• 1/2 tablespoon good quality olive oil
• 1/2 tablespoon fig balsamic vinegar (I love this vinegar because it adds sweetness to your vinaigrette with a touch of acidity that’s necessary for a balanced dressing. It’s delicious! You can sub any fruity balsamic vinegar or plain balsamic if desired.)
• Salt and pepper to taste

Directions:

1. In a small bowl whisk together olive oil and fig balsamic vinegar. Season lightly with a pinch of salt and pepper. Set aside.
2. In a large bowl toss spring mix, cheese, figs and walnuts. Drizzle with dressing and toss to combine.
3. Enjoy!

Makes 1 Serving

Copyright Kameron Tunila (Food to Thrive)