Servings: 4-6

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Malanga, Black Bean, and Pepper Salad


1 pound Frieda’s Malanga Root, (about 2 roots) scrubbed, peeled and cut into ½-inch pieces
2 cups chicken or beef broth
1 15-ounce can black beans, rinsed and drained
1 cup Frieda’s Roasted Red Peppers, drained and cut into bite-sized strips
Red Onion Cilantro Dressing

Red Onion Cilantro Dressing:
¼ cup olive or vegetable oil
¼ cup lime or lemon juice
¼ cup minced red onion
2 tablespoons Frieda’s chopped Fresh Cilantro
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon crushed red pepper


Place malanga pieces in a 2-quart saucepan with broth. Bring to boiling; reduce heat and simmer, partially covered, about 15 minutes or until tender; drain.

In a large bowl, combine the cooked, drained malanga, black beans and roasted red peppers. Pour dressing over salad; toss well to coat. Serve or cover and chill for up to 24 hours before serving.

Red Onion Cilantro Dressing:
Combine the oil, lime juice, onion, cilantro, garlic, salt and red pepper in a jar with a tight-fitting lid.  Cover and shake vigorously.  Makes about 3/4 cup.