Harvest Hummus

I made this hummus a few weeks ago with the end (sniff, sniff) of my CSA goodies. I received a huge bunch of carrots and was looking for a unique way to enjoy them. Carrot hummus it was! While the carrot flavor is mild, I love the fact that this hummus is jam-packed with nutrients. And the color is just amazing—perfect for fall. A Thanksgiving appetizer perhaps?

I am so looking forward to next week’s holiday. We will be celebrating with my family and it is sure to be a relaxing day with a lot of laughs. Truthfully, I am most looking forward to mashed potatoes and stuffing smothered in mushroom gravy. I will share my favorite gravy recipe with you early next week, but if you are planning your feast this weekend, these Asiago Sweet Potatoes are a sure to please menu addition.

Harvest Hummus
serves 6-8 as an appetizer

4 large carrots, scrubbed and coarsely chopped
2 14-oz cans chickpeas, drained and rinsed
2 large garlic cloves, peeled
1/2 c extra-virgin olive oil, plus additional for garnish
2 T tahini
juice of 1/2 a lemon
1 1/2 t salt
1/2 t crushed red pepper flakes
1 small bunch cilantro, chopped

Bring a medium pot of water to a boil. Add carrots, and boil 4-6 minutes, until tender. Transfer carrots to food processor, reserving 1 c boiling liquid. Add chickpeas (holding a handful aside for garnish), garlic, olive oil, tahini, lemon juice, salt, red pepper flakes and 1/2 c boiling liquid. Puree until smooth, adding additional liquid as needed to reach desired consistency (I am usually generous, since hummus tends to dry out). Add cilantro (holding a bit aside for garnish), and pulse for three seconds. Season to taste, with additional salt or red pepper flakes. Transfer hummus to a serving platter and garnish with a drizzle of olive oil, chickpeas, and cilantro.

Mexican Tortilla Salad

I feel like I’ve gone a bit off track in the past few months with my eating habits. Usually, I eat quite healthy during the week and stay away from sugars and flours. However, I have gone through more sugar and flour in the past few months than I have in the past few years. Ugh. In part it is due to the change of seasons and my craving for comfort food, and in part it is due to my wanting to add variety to the recipes posted here and work on my kitchen skills. But, I can confidently say that I am no longer afraid of dough! So let’s just consider it is success.

I do feel the need to veer myself back on track, especially as the holidays approach and I will confronted with amazingly delicious, but probably not so healthy foods at every turn. I believe in indulgence. But I also believe in balance. Twice a week, I liked to prepare a healthy, but hearty, salad. This tortilla salad is the kind of meal that leaves you full and satisfied. But in a good kind of way. I can see it coming into heavy rotation in the coming months.

Mexican Tortilla Salad
serves 4

salad
8 c red lettuce
15.5-oz can black beans, drained and rinsed
1 1/2 c frozen corn kernels, thawed to room temperature
1 red bell pepper, sliced thin
1/4 small red onion, finely chopped
1 avocado, peeled, pit removed and sliced
2 tortillas, cut into thin slices and toasted (or tortilla chips)
1/4 c fresh cilantro leaves
prepared salsa, to taste

dressing
3 T extra virgin olive oil
3 T red wine vinegar
juice of 1 lime
1 T honey or agave nectar
1/2 t Dijon mustard
1 t salt
1 small garlic clove, minced
1 small jalapeno pepper, seeds discarded, minced

Arrange lettuce, divided among four serving plates. Top each plate with black beans, corn, red pepper, onion, avocado, tortillas, cilantro and salsa. In a small bowl, combine all dressing ingredients. Whisk until well combined. Drizzle dressing over plated salad, to taste. Serve immediately.

Black Bean & Sweet Potato Quesadillas

Yesterday was my last CSA pickup and while I am quite sad to see the season end, I left with three huge bags of goodies that should keep me busy for a few weeks. I have a few unusual vegetables to get creative with—celeriac and parsnips, some of the usual fall suspects—Chinese cabbage and greens, and a butternut squash that doesn’t stand a chance to make it through the weekend.

But this week, I am on a sweet potato kick. They pair so nicely with both the sweet and savory, which provides a wealth of possibilities. This recipe I had made over a year ago and it just stuck in my mind. With the amount of recipes I go through, and the amount of blogs, books and magazines I constantly draw inspiration from, that says something.

Black Bean & Sweet Potato Quesadillas
adapted from Vegan Planet . serves 4

2 large sweet potatoes, peeled and cut into 1/2" cubes
2 T olive oil
3 garlic cloves, minced
2 small jalapenos, finely chopped
14-oz can diced tomatoes
15.5-oz can black beans, rinsed and drained
juice of 1 lime
1/2 t salt
1/4 t pepper
1 large handful fresh cilantro, leaves chopped
1/2 small red onion, finely chopped
1 c crumbled feta cheese (optional)8 whole-wheat tortillas
1 c salsa

Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in a single layer. Bake 20 minutes, until tender. Remove from oven and set aside, leaving oven on. In a large pan, heat olive oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes, until garlic just begins to brown. Add diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, stir in red onion, feta (if using) and sweet potato. Season to taste with salt and pepper.

Arrange four tortillas on a baking sheet. Transfer to oven, and bake 2 minutes. Remove from oven, and top each tortilla with sweet potato mixture and an additional tortilla. Transfer to oven, and cook 6 minutes, until tortillas are golden brown. To serve, cut each tortilla into quarters and top with salsa.

Market Basket: Corn, Edamame & Black Bean Salad

Can you believe it is September? I still have plenty of summer recipes to try, and this weekend, Labor Day, is the un-official end of summer. Although, since I am in total denial I may try to stick in a few more summer recipes this next week. Growing season in New England is behind because of the crazy weather we had in early summer. Think rain. Lots and lots of rain. So I think I may be justified in another tomato recipe (or two).

If you know me outside of this blog, you know that I am a total summer person through-and-through. And while I like fall on principal, I don’t like what follows it. Please don’t make me say it. It’s much too early for the w word. That’s where corn comes in. While evoking memories of summer barbeques, it easily makes the transition to fall with heartier dishes. If I must make the transition, corn is the perfect way to do it. This Saturday is the third week of the Harvard Farmers’ Market, and rest assured, corn will be available! If you are in the Boston-area definitely stop by from 9-1 for local produce, breads, cheese, meats and handmade goodies. If not, get your hands on some corn, as this simple salad is perfect for your Labor Day barbeque.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Corn, Edamame & Black Bean Salad
serves 4

kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper

In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.

Fattoush Salad with Za'atar Pitas

Once a year I make it a point to catch the ferry to the Vineyard for the day. Martha’s Vineyard, that is.

The island where President Obama and his family were vacationing the same day I was there. But, for some reason I did not see him. He was not hanging around the ferry dock at Oak Bluffs, on the bus to Edgartown, or enjoying a margarita on the top deck at Nancy’s.

I know, I couldn’t believe it either. But I can be certain that he enjoyed every blissful minute on the idyllic island. It’s impossible not to. The second you step off the ferry you are transported to vacation-mode, with no worries. It’s like being in Jamaica. Except with khakis. And Range Rovers.

But I don’t go for the shopping. I don’t go for the beach. I don’t go for the margaritas. Well maybe, the margaritas... But, really, I go for the beauty. With the sun shining, Edgartown is incredibly inspiring and one of my favorite places to photograph. This year I had the hidden agenda of trying out my new lens for an upcoming trip. I spent the day in full tourist mode snapping photos left and right, high and low. This embarrassed my father, who has been coming to the island for 60 years. But if I racked up 350 photos of the Vineyard in one day, well, he’s in for a real treat when the family heads to Alaska next month.

And really, it’s too bad I didn’t see the President, because darnit, I had my camera ready.

Nancy’s is always our last and favorite stop of the day. My mother likes it because her name is Nancy, the guys love ogling the boats in the harbor and I enjoy working on my tan. In staying with tradition, I always order the Fattoush salad. It’s delicious.

And it compliments my margarita very nicely.

Fattoush salad with Za'atar Pitas
serves 4

dressing
2 garlic cloves, minced
juice of 2 lemons
2 T tahini
1/8 c olive oil

salad
2 pita bread rounds, cut into wedges
3 T olive oil
salt, to taste
2 T za'atar
4 c packed mixed greens
3 T chopped fresh mint
2 T chopped fresh parsley (or cilantro)
1/2 small cucumber, roughly chopped
10 cherry tomatoes, halved
1/2 small red onion, chopped
14-oz can chickpeas, drained and rinsed
1/c c crumbled feta cheese

In a small bowl, whisk together dressing ingredients. Set aside.

Place pita wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt and Za’atar. Broil 2-3 minutes until golden brown and crunchy. In a large bowl, combine mixed greens, mint, parsley, cucumber, tomatoes and red onion. Top with pita wedges, chickpeas and feta cheese. Just before serving, toss with dressing.

Curried Red Lentil, Swiss Chard & Chickpea Soup

Dear Mother Nature, Apparently you did not get the memo that it is June. JUNE! Because its rainy and cold. And according to the all-knowing Al Roker, we will not see the sun again for a week! A WEEK! It’s 60 degrees. Not 80 degrees like I have ever-so-patiently been waiting for since last September. Through ice storms and piles and piles of snow. You are lucky I have the perfect soup recipe for my swiss chard. And an electric blanket. Please get your act together. I’m not gonna deal with this crap come July.

Curried Red Lentil, Swiss Chard & Chickpea Soup
adapted from Bon Appétit . serves 4

3 T olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large bunch Swiss chard, chopped, stems and leaves separated
5 t curry powder
1/2 t cayenne pepper
2 t salt
1 c baby carrots, coarsely chopped
4 c vegetable broth
2 1/2 c water
1 1/2 c red lentils
15-oz can chickpeas, drained and rinsed
plain yogurt

In large saucepan, heat oil over medium-high heat. Add onion, garlic and swiss chard stems, sauté until golden brown, about 10 minutes. Stir in curry, cayenne and salt. Add swiss chard leaves, carrots, broth and water, stir, and bring to a boil. Add lentils and chickpeas. Reduce heat to low, cover, and simmer until lentils are tender, about 12 minutes. Season to taste with salt and pepper. To serve, ladle into soup bowls and top with yogurt.

Spicy Garlic Greens with Cannellini Beans

I completely underestimated this simple, nutritious dish, thinking my husband would never eat it. He grilled chicken and opted to try this as a side, but within minutes, he was up for seconds, and then eying my plate as I finished up the last few bites. Go figure.

Yes, greens do get a bad rap for being boring and tasteless, but sauteed with a few simple ingredients, these greens shine. The best part is, you probably already have dinner-worthy greens in your fridge without even realizing it. You know the "tops" of the beets or radishes you cut off and throw away when preparing the vegis? Those greens are perfect for this dish. I used beet greens, turnip greens and spinach, but feel free to experiment with kale, mustard greens or broccoli rabe. Excluding parsnip greens, every vegetable green is edible and an excellent way to get another meal out of your fresh vegis.

Spicy Garlic Greens with Cannellini Beans
adapted from Bon Appétit . serves 4

4-5 T olive oil
3 large garlic cloves, minced
1/2 t crushed red pepper flakes
8-10 c packed greens, stems removed, large pieces coarsely chopped
1 c vegetable broth
15-oz can cannellini beans, drained and rinsed
1 t Sherry wine vinegar
salt and pepper, to taste

Heat 4 T oil in large skillet over medium heat. Add garlic and red pepper flakes, stirring until garlic is golden brown, 2-3 minutes. Add greens, stirring to coat with oil, until greens begin to wilt. Add vegi broth and simmer until greens are tender, 5-7 minutes. Add beans, simmer until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in vinegar. Season with salt and pepper and drizzle with remaining 1 T oil, if desired.

Pineapple and Red Pepper Salad with Black-Eyed Peas

Happy, Happy Earth Day! Sitting down this morning, I was reminded of a story that made me laugh out loud at my 12-year-old self. To celebrate Earth Day 1991 (could’ve been ’92, it’s all a bit fuzzy), my friend Michelle and I crafted for hours, making “Save A Tree, Save a Life”, “The Earth Loves You, Love it Back” and “Earth Day is Everyday” signs. We then proceeded to walk up to the main street and nail them on every tree we could find. We walked home beaming, thinking of how we would educate millions of drivers today with our beautiful signs. But upon arriving home, my mom had a different idea, “Let me get this straight, for EARTH DAY you wasted 100s of sheets of paper and then NAILED them to TREES where a swift wind will blow them into the street leaving trash?” Huh. Pretty sure we skipped Earth Day next year (she made us go back and take all the signs down by the way).

These days I don’t think of Earth Day so much as a "day" but as something I contribute to all year round (see, “Earth Day IS Everyday”!). One of the main reason I eat vegetarian and seasonal is environmental. Eating seasonal doesn’t mean I am only going to be eating asparagus during the month of April. Although you may think that is my intention here, here and here. What it means is that I pay attention to what produce is new and what is on sale at the market. New England has a short growing season, so our “seasonal” products might be strawberries from Florida in March. To me that is seasonal and much more local that the strawberries that come from Timbuktu in December. Seriously, I have no idea where they come from in December, but at $6.99/pint it’s got to be FAR.

Currently aplenty at the market, besides asparagus that is, are pineapples. And this salad seems like a great way to celebrate Earth Day with its colorful fruits and vegis. But, I would love to hear how you help the Earth—we can all benefit from new ideas, large or small. Please share.

Pineapple and Red Pepper Salad with Black-Eyed Peas
adapted from Bon Appétit . serves 6

4 c black-eyed peas, rinsed well and soaked overnight
4 c fresh pineapple, peeled, cored and diced (1 large pineapple)
2 roasted red peppers, chopped (or 1 12-oz jar)
1 c celery, chopped
1 small red onion, finely chopped
1/3 c fresh cilantro, chopped
3 jalapeños, seeded and finely chopped
1/4 c Dijon mustard
2 T cider vinegar
1/2 c olive oil
2 t salt
black pepper

In a large pot, place black-eyed peas and fill with water 3" over the peas. Bring to a boil and cook on high 25-30 minutes, until softened.

In large serving bowl, combine cooked peas, pineapple, roasted red peppers, celery, red onion, cilantro and jalapeños. In a small bowl, whisk Dijon mustard, cider vinegar, olive oil and salt. Add to salad and toss to coat. Season to taste with black pepper.

Chickpea & White Bean Patties over Arugula

A few weeks ago at Borders, I bought Jack Bishop’s cookbook, A Year in a Vegetarian Kitchen. I actually went in looking specifically for another cookbook, but after a quick look at this I knew I had to have it right away (some call it impulse shopping, I call it knowing what I want). Apparently Jack and I are on the same wave-length because he arranges his dishes, and the contents of this book, by season. Not that it is a new concept, just one that that I live by and enjoy. Twice now after flipping through the book (which I find wonderful, despite the lack of photos—which is a frustration I have with MOST cookbooks, so don’t mind me), the chickpea patties have caught my eye. If you have never tasted a chickpea patty, honestly you are really missing out—vegetarian or not. They are a great healthy alternative to a burger and quick to pull together. But like anything, I encourage you to experiment. Don’t like cilantro? Substitute parsley. No red onions? Try scallions. Like it spicy? Add sriracha or a jalapeno. Make it your own. Step outside the (recipe) box and you will undoubtedly make a meal you enjoy.

Chickpea & White Bean Patties over Arugula
adapted from Jack Bishop . serves 4

2 15.5-oz cans chickpeas, drained and rinsed
1 15.5-oz can cannellini (or other white) bean, drained and rinsed
2 large garlic cloves
3 slices of a large red onion
1/3 c cilantro leaves
1/2 t red pepper flakes
1 t cumin
1 t salt
1/4 c flour
1 lb arugula
olive oil
1 lemon, quartered
black pepper

Preheat oven to 400F. In a food processor, combine chickpeas, cannellini beans, garlic, onion, cilantro, red pepper flakes, cumin and salt. Blend until well combined, scraping down the sides. (Resist the urge to add water, unless the mix is exceptionally dry, as you will need to form patties.) Transfer to a bowl and stir in flour. Form 12 patties, about 3” each, and place on a baking sheet. Bake 10-15 minutes, until golden brown, flip and bake an additional 10 minutes. To serve, arrange arugula among four plates, drizzle each with olive oil and the juice of 1/4 lemon. Top with warm patties and sprinkle with black pepper.

Spring Panzanella

I love, love, love a simple summer panzanella with fresh cherry tomatoes. I wanted to find a way to enjoy this deliciousness all year round. The seasons freshest vegis and herbs work so well with this simple vinaigrette, toasted bread cubes and hearty beans, that I think I may have found a new love.

Spring Panzanella
serves 4

1/2 loaf day-old French bread, cut into 1” cubes
4 T olive oil
salt and pepper, to taste
1 small bunch asparagus, tough ends trimmed
1 medium leek, sliced thin
1/2 small red onion, chopped
1 15.5-oz can cannellini beans, drained and rinsed
1 c wild arugula (or other spring greens)
1 T fresh mint leaves, chopped
2-3 T fresh basil leaves, chopped
2 cloves garlic, minced
1/3 c olive oil
1/4 c white wine vinegar

Arrange bread cubes on a baking sheet in a single layer. Drizzle with 4 T olive oil and season generously with salt and pepper. Broil 2 minutes, turn, and broil an additional minute, until golden brown. Let cool.

Bring a small saucepan of water to a boil and add asparagus. Boil one minute, drain and run under cold water to stop cooking. Chop into 1” pieces and transfer to a large serving bowl. Add bread cubes, leek, red onion, beans, arugula, mint, basil and garlic. Toss with olive oil and white wine vinegar. Season to taste with salt and pepper.

Indian Lentils over Rice

I love it when my friends can cook. Even better, I love it when my friends can cook something I have limited cultural experience with. Like Indian food. Having a friend from India is a huge blessing when it comes to learning the culture, discovering new spices and day-dreaming of far off places. Doesn’t hurt that she brings me back gorgeous silk scarfs each time she travels to visit her family. I look forward to home cooked Indian meals, each as delicious as the next, and I appreciate how the simple cuisine makes vegetarian eating easy. I have begged and pleaded for recipes, but because she cooks from the heart instead of a book, sometimes replicating can be a bit daunting. However, I believe I have hit this one head on.

Indian Lentils over Rice
serves 6

2 c lentils (any color you prefer)
5 c water
1 medium onion, chopped
3-4 large garlic cloves, minced
1 T fresh ginger, minced or grated
1 green chili pepper, minced
1 14-oz can tomato sauce
2 T olive oil
1 T coriander leaves
1 T ground cumin
1 t cumin seeds
1 t turmeric powder
1 t chili powder
1 T salt
15.5-oz can kidney beans, drained and rinsed
1/2 pint light cream
large handful cilantro, chopped

In a large saucepan, combine lentils with water. Bring to a boil and then reduce to a simmer. Add onion, garlic, ginger, chili pepper and tomato sauce. In a skillet, heat olive oil and add coriander, ground cumin, cumin seeds, turmeric, chili powder and. Stirring, cook 2 minutes. Add spices to the simmering lentils. Cook lentils 20-30 minutes, until tender (Mixture should be well combined, but a stew-like consistency). Add kidney beans, cream and cilantro. Stir well and cook 5 minutes, or until heated through. Serve over rice or scoop up with fresh naan.

Grain & Garbanzo Stuffed Peppers

Growing up, my mom would always have a healthy dinner waiting as my brother and I came home exhausted and hungry from a long day of school and sports. The four of us would have dinner at the kitchen table, and without knowing it, I was instilled with the values of family and healthy eating. (Thanks, mom!) One of my favorite meals was stuffed peppers, which after simmering all day in the crock pot yielded such juicy, yummy peppers. I love recreating this dish, which can be stuffed with so many goodies. Rice, beans, meats, vegis, cheeses—whatever your heart’s desire, or more appropriately, whatever is in season or you have on hand. And if you are too rushed, lazy or disorganized (or god-help-you, all three) to get the crock pot going in the am, these cook up just as juicy in the oven. See? Options all around.

Grain & Garbanzo Stuffed Peppers
serves 6

1 c water
1/2 c brown rice
3 large bell peppers
2 t olive oil
1 small onion, chopped
2 large garlic cloves, minced
1 small squash, chopped (or zucchini, in summer)
2 t fresh thyme leaves
1/2 t salt
1 c cherry tomatoes, quartered
3 T tomato paste
15.5-oz can chickpeas, drained and rinsed
1 c crumbled feta cheese

Preheat oven to 350F. In a saucepan, bring water to a boil, add the rice, cook 30-50 minutes (according to package directions). While rice is cooking, cut the peppers in half length-wise, remove the stems and scoop out the seeds. Place peppers cut side up in a non-stick baking dish, drizzle with olive oil and roast for 25 minutes.

In a large skillet, heat oil and add onion, garlic, squash, thyme, and salt. Cook, stirring frequently, 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, tomato paste, chickpeas, cooked rice and feta. Season to taste with salt and pepper. Fill roasted peppers with the vegi-rice mixture. Bake 10 minutes.

Chickpea Curry Wrap

My decision to join a CSA last year has brought me down a wonderful, unexpected road. I could go on and on about how much I love supporting a local farmer, having access to super-fresh organic produce (if only for 6 months a year in freezing New England) and learning (a little!) about gardening. But my decision to join has also enabled me to take my cooking skills to another level and ultimately become a vegetarian. I thought I signed up for organic produce and ended up becoming a better cook and a bit altruistic. Who knew. Now before I lose you, this is really all about my love of kale and this Chickpea Curry Wrap. (No, I swear, I’m getting there...) Pre-CSA, I would buy the same vegis over and over at the market. They were “safe” vegis, that I either grew up with or had tried eating out. Kale had never crossed my path, but quickly became one of my favorite weekly pickups. Somewhere along the way, I started making this wrap. It is now one of my simple go-to recipes, and I am ever so happy they sell kale year-round, because spinach would work—but for me, it’s just not the same.

Chickpea Curry Wrap
serves 4

1 1/2 T olive oil

1/2 t cumin seeds

3 garlic cloves, minced

1 14-oz can chickpeas, drained & rinsed
1/2 c vegetable broth
2 c cooked rice
2 1/2 c kale (or other greens), chopped
1/4 c green onion, chopped
2 plum tomatoes, diced
1/2 t curry powder
1 t ground cumin
1 t ground coriander
4 pitas or wraps

Heat oil in a large pan over medium heat and add cumin seeds and garlic. Cook 3 minutes, until the garlic begins to brown. Stir in the chickpeas and coat with oil. Add in the broth, bringing to a boil. Mix in the rice, greens, curry, cumin, and coriander. Cook 3-4 minutes, until the greens begin to wilt. Remove from heat and stir in the green onions and tomatoes. Serve warm in pitas or wraps.

Mango-Avocado Salad with Black Beans and Lime Vinaigrette

Oh, I wish I could take credit for this salad and its creamy yummy goodness. But, sadly, I cannot. I came across the recipe on the Whole Foods site just as fresh mangos were appearing in my market. And even though it has been a week since I’ve made it, I cannot get it out of my mind. Just this morning as my stomach began to growl, my thought process went something like, “Toast? No. Oatmeal? Boring. Mango-Avocado Salad? Yes! Wait, concentrate, its BREAKFAST time!”. And I probably would have given in to my craving, except I didn’t have any mangoes. Or beans. Or avocados, for that matter. Details, details.

Mango-Avocado Salad with Black Beans and Lime Vinaigrette

adapted from Whole Foods . serves 4

2 ripe avocados, peeled and cut into 1/2" cubes
3 T lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 t grated lime zest
1/2 t salt
1/4 t sugar (or agave nectar)
2 T chopped cilantro, plus more for garnish
4 T olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste

In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette. To assemble, spoon the black beans with vinaigrette into the center of a serving platter. Top with the mango-avocado mixture. Garnish with chopped cilantro and black pepper.