I think I have a mango problem. A week ago, I had no idea if I liked them or not. I just happened to pick a few up because they were on sale and now I’ll eat one morning, noon, or night. I don’t even like many fruits! But mango—oh, mango.

Naturally, I had to find a way to eat mango whenever, wherever. That’s where this salad came in. I had to make it twice to figure out grilling was the key component. It tasted good raw but so much better grilled. The avocado dressing helps spread out the fruity flavor throughout the whole dish so that each bite is just as delicious as the last.

Grilled Mango and Avocado Black Bean Salad

Ingredients(Makes 2 servings):

• 1 mango
• 1 avocado
• 1 can black beans, drained
• 1 Tablespoon lemon juice
• 1/2 Tablespoon honey
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt

Cut the mango and avocado into halves, removing their pits. Grill 1 of the avocado halves and all of the mango for 4-5 minutes until charred.

Puree the remaining avocado with the lemon juice, honey, chili powder, and salt.

Dice the grilled mango and avocado. In a large bowl, toss this with the black beans and avocado dressing. Serve at room temperature or chilled. 

This is a great Summer dish with some brown rice and vegetables. I think next time I’ll add toasted coconut on top for an extra kick of tropical flavor. Now if only I had a mango cupcake recipe to wash it all down with.

This week I’m moving out of where I live now. As everyone who has ever done that before knows, that means Operation: Eat Out The Pantry has begun. I try to keep enough canned and dry goods that if a war suddenly broke out I could live off of what I have for a month. Or through a New England winter. I made this in 10 minutes from canned goods. It would be great in the Summer with fresh green beans, too. It makes a lot which means I have my work cut out for me this week.

Summer Green Bean Salad

Ingredients(Makes 4 entrée servings):

• 1 can chickpeas, drained
• 1 can kidney beans, drained
• 1 can green beans, drained OR 1 cup fresh steamed green beans cut
• 1/4 cup sliced olives
• 1/4 cup craisins(optional)
• 2 Tablespoons extra virgin olive oil
• 1 1/2 Tablespoons white vinegar
• 3/4 teaspoon salt

Combine all of the ingredients together in a bowl.

Toss the salad until all the ingredients are spread out. Serve at room temperature.

As good as this was, I have a feeling it’s going to be more fun eating through my chocolate stash than cans of beans. Just a thought.

I love Summer. More honestly I love cookouts, grilling, Summer foods, and ice cream weather, but it’s easier to just say “I love Summer”. This recipe reminds me of Summer foods. It’s good hot or cold, sweet with a little savory, and oh so easy to make. It kind of reminds me of baked beans that you spend all day cooking except the whole thing comes together in 20 minutes! Winner, winner, chicken bean dinner.

Caramelized Onion and Balsamic Vinegar Bean Salad

Ingredients:

• 1 can chickpeas
• 1 can pinto bean
• 1 can cannellini beans
• 1 onion, julienned
• 2 Tablespoons olive oil
• 1/2 cup balsamic vinegar
• 1 Tablespoon honey
• 1/4-1/2 teaspoon salt to taste
• 2 Tablespoons extra virgin olive oil for finishing(optional)

Combine all of the different beans in a large bowl.

Caramelize the onion by cooking it over medium heat in a frying pan with 2 tablespoons of oil for 10-15 minutes. When the onion has turned translucent and slightly crusty, remove from the heat and add to the beans.

While the onions are caramelizing, reduce the balsamic vinegar to about half its original volume in a small sauce pan over another burner set to low-medium or medium heat. You want the vinegar to reduce to a molasses consistency but not overboil and turn into a taffy. If it does reduce too much, remove from the heat and stir in some hot water to thin.

Add the reduced vinegar, honey, salt and extra virgin olive oil if using to the beans and onions. Mix well until the sauce coats all of the beans. Serve hot or cold.

If this is any indication, it’s going to be a tasty Summer.

Quinoa is the perfect canvas for any recipe. You can add flavors from any culture, any sort of ingredients and have it be delicious, cohesive, and filling. This was my first time trying fava beans and I loved how their meaty texture matched the sundried tomatoes and olives. This has quickly become a new favorite potluck dish.

Italian Quinoa With Fava Beans

Ingredients(Makes 3-4 servings):

• 1 dry cup quinoa, rinsed
• 1/4 cup diced black olives
• 1/4 cup sundried tomatoes packed in olive oil, drained
• 1 can fava beans, drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cook the quinoa in 2 cups of water until all the liquid has been absorbed. Add more water if need be.

Add in the rest of the ingredients and mix while fluffing the quinoa. Serve hot or cold.

Am I wrong to think you must serve this with a nice chianti? You can skip the liver though.