Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Malanga, Black Bean and Pepper Salad Recipe
    Lost? Site Map

    Malanga, Black Bean and Pepper Salad

    Malanga, Black Bean and Pepper Salad. Photo by fluffernutter

    1/1 Photo of Malanga, Black Bean and Pepper Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    fluffernutter's Note:

    Malanga is a tropical root vegetable that is used like a potato and is especially delish in this salad. Unfortunately, it turns a drab shade of brown when boiled. The recipe is from The Purple Kiwi Cookbook by Frieda's (the fruit and vegetable importer). It's a fun, adventurous cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb malanga, root peeled, cut into 1/2-inch pieces (about 2 roots)
    • 2 cups chicken broth or 2 cups beef broth
    • 1 (15 ounce) can black beans, drained
    • 1 cup chopped roasted red pepper

    Red Onion Cilantro Vinaigrette

    Directions:

    1. 1
      Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
    2. 2
      Combne the malanga, black beans and roasted peppers in a large bowl.
    3. 3
      Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.

    Browse Our Top Caribbean Recipes

    Ratings & Reviews:

    • on May 19, 2009

      35

      pretty good. made it as written, except i used aji dulce and tabasco peppers instead of pepper flakes. definitely serve room temp. needs generous salting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2007

      55

      This dish is amazing! I found a malanga root at my grocery store and was trying to come up with a tasty way to prepare it, and this one did the trick. I added a bit of grated ginger root and substituted chili powder for the red pepper flakes, and it was delicious. If you can't find malanga, I think it would be just as good with manioc (yuca) or even red potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Malanga, Black Bean and Pepper Salad

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.9
     
    Calories from Fat 132
    51%
    Total Fat 14.7 g
    22%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1153.6 mg
    48%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 7.3 g
    29%
    Sugars 1.0 g
    4%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    malanga

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites