A fresh and zingy bean salad perfect for your next picnic. We love the sweetness of the mangoes and oranges against the spicy Jalapeno and creamy avocado. A hint of mint and lime bring the whole dish together for a bean salad that will impress and delight your guests.
If you’re not familiar with orca beans (let’s face it, most people aren’t), they’re small beans similar to an Anasazi bean or a black bean. Also known as Calypso beans, their pretty dappled color is reminiscent of Orca whales and are grown right here in the Pacific Northwest exclusively for Bob’s Red Mill. They have a nice, creamy texture and pleasant flavor, making them ideal for salads, soups and side dishes.
If you can’t find orca beans, use black beans instead and if you don’t like things with a little kick, cut back on the pepper.
Avocado & Mango Orca Bean Salad
Prep Time: 10 minutes | Rest Time: 30 – 60 minutes | Cook Time: 60 minutes
Yield: 4 servings
- 1 cup Bob’s Red Mill Orca Beans
- 4 cups Water
- 1 ½ cup chopped Mango (1 medium)
- ½ cup peeled and chopped Navel Orange (1 small)
- 2 Tbsp minced Jalapeno (1 medium)
- 2 tsp Lime Zest (from 1 lime)
- ¼ cup fresh Lime Juice (from 1 lime)
- ½ tsp Salt
- ¼ tsp ground Black Pepper
- ¼ tsp ground Cumin
- 1 cup chopped Avocado (1 medium)
- 2 Tbsp minced fresh Mint
Sort and rinse Bob’s Red Mill Orca Beans. Combine in a medium pot with water. Cover and bring to a boil. Reduce heat to medium-low and simmer until soft, about 60 minutes. Drain well and rinse thoroughly with cold water. Let cool completely.
In a large bowl, combine cooked, rinsed and cooled Bob’s Red Mill Orca Beans, mango, orange, jalapeno, lime zest and juice, salt, pepper and cumin. Mix well.
Gently fold in avocado and mint. Serve immediately or chilled.