Tropical Black Bean Salad

I tweeted that this post was going to be something baked. Something delicious and inspired by my friend, Amber, and her lovely Schoolhouse Cupcakes. I baked and baked and baked. We ate and ate and ate. I liked what I ate but it just wasn’t right. I need a do-over. So, I’m putting that recipe down for a little bit and will come back to it.

This Tropical Black Bean Salad doesn’t need a do-over. It’s a no-fail recipe. You can follow the list of ingredients and the amounts used but it’s so forgiving that an adjustment here and there will still give you a great dish.

There’s really only one word that describes it—refreshing! Make it a day in advance and it’ll still do you proud.

This recipe was one of several featured on The Daily Dietribe as part of the Adopt a Gluten-Free Blogger May Roundup. Visit Heather at Celiac Family to see what she had to say about the recipe and check out both blogs while you’re at it for some wonderful GF recipes and ideas. Many thanks to Iris and Heather for the shout out!!

Tropical Black Bean Salad

1 ripe mango

4 slices of fresh pineapple

1 crisp apple, peeled

½ red pepper

1 jalapeno

¼ red onion

¼ cup chopped cilantro

1 14 oz. can of black beans

1 whole lime

salt and pepper

Prepare all the fruits and vegetables for dicing—peel, pit, slice. Dice the fruits and vegetables and place them in a medium bowl.

Drain and rinse the beans and add to the bowl. Add the chopped cilantro, juice from the lime, salt and pepper.

Toss. Enjoy.

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Roasted Veggie Tart with Potato Crust

 

Can I talk about the weather for a minute?

Let’s not dwell much on the winter since I’m sure, like me, you’re glad it’s over. Especially this winter with its record colds and snowfalls. One after another, after another.

Why even mention the torrential rains of March? The flooding. The power failure. (The two day power failure.) Losing all the food in the fridge and freezer. Wading through the floating crap in the basement. That musty smell. I just want to forget it ever happened.

I do want to talk about the warm sunny days of Spring. The kind we’ve been having. Blue skies. Warm sun. Cool breezes. Folks walking with their families and pets on the boulevard in front of our house. Everyone is outside enjoying the weather.

So, yesterday we got our butts out of the house (after we opened all the windows). We got out into the yard and cleaned the deck and patio. We put up the hammock and rearranged the furniture. We’ve barbecued burgers and ate our dinner outside.

This morning the hubs and I had a lovely european-style breakfast—cheese, prosciutto, fresh pears and strawberries—on the patio. Over hot coffee (I didn’t think to make espresso) we talked and listened to the birds chatter. Then we had family over for an Easter lunch of ham, sweet potato biscuits, a lovely large salad, deviled eggs, and this Roasted Veggie Tart.

It was a perfect day and a perfect visit. I don’t ever remember being this happy about the arrival of Spring.

Roasted Veggie Tart with Potato Crust

Potato Crust

2 1/2 cups grated potatoes*
2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons warm water)
2 tablespoons sorghum or brown rice flour
2 tablespoons olive oil
2 tablespoons grated pecorino romano cheese

Roasted Vegetables

1/2 cup broccoli florets
1 dozen asparagus spears
1 medium onion
1/4 cup sun dried tomatoes
olive oil
salt and pepper

Toppings

1 1/2 cups grated cheddar cheese (white)
4 tablespoons feta cheese

Preheat oven to 400 degrees. Convection roast is ideal if your stove has it.

Prepare the crust.

Whisk the flax meal and warm water together. Add oil, salt, pepper, flour, grated pecorino and mix together. Place the shredded potatoes in a large bowl. Add the flax mixture and mix together well. (If using freshly grated potatoes make sure they are well drained and all the liquid is squeezed out. *Alternatively you can use one 20-ounce package of gluten-free Simply Potatoes Shredded Hash Browns.

Press the mixture into a large tart pan—I used a 11” fluted tart pan with a removable bottom. Push the potatoes up the sides of the pan. The crust should pressed firmly and measure about 1/4 inch thick.

Bake about 20-25 minutes or until edges are just slightly brown.

Roast the vegetables.

Cut the veggies—onions into thin slices and the broccoli into small florets. Trim the asparagus to about 6 inches.  Place the veggies onto a parchment paper lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast in a 400 degree oven for about 10-20 minutes until the vegetables are just beginning to brown but still firm. This can be done simultaneously to cooking the potato crust.

Assemble and bake the tart.

Reduce the oven heat to 350 degrees (convection bake).

Remove the crust and vegetables from the oven. Sprinkle the still warm crust with half the grated cheddar cheese. Assemble the vegetables over the cheese. You can mix them up or arrange them in a pretty design. Sprinkle the rest of the cheddar and the feta over the vegetables.

Bake in the oven for about 15-20 minutes until the cheese is melted taking care not to burn the exposed potato crust.

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