As seasons and weather dictate food choices, sunny, hot summers are made for cool, fresh salads, like this Orca Bean Salad with fresh fruit. Whether you’re picnicking at the park or splashing at the shore, the juicy tropical and citrus flavors will keep you refreshed and exhilarated. Orca beans are the exotic ingredient giving this simple salad gourmet flair. Named after killer whales, these black and white beans add a mild creaminess that blends perfectly with the sweet fruit and zesty jalapeno. This is one killer salad!
Orca Bean Salad with Mango and Avocado
1 cup orca beans, sorted and rinsed
2 Tbsp. fresh mint, minced
½ tsp. salt
¼ tsp. ground cumin
¼ tsp. ground black pepper
1 medium mango, diced (about 1-½ cups)
1 avocado, chopped (about 1 cup)
1 navel orange, chopped and peeled (about ½ cup)
1 lime, zested and juiced (about 2 tsp. zest and ¼ cup juice)
1 jalapeno, minced (about 2 Tbsp.)
4 cups water
- In a medium pot, add water and orca beans and bring to a boil. Cover and reduce to simmer. Cook for about 60 minutes until beans are tender. Drain and rinse.
- When beans have cooled, add to a large bowl and combine with the rest of the ingredients, adding avocado and mint last. Mix gently until well incorporated.
- Serve cold or at room temperature.