Malanga, Black Bean and Pepper Salad

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

• 1⁄4 cup olive oil or 1⁄4 cup  vegetable oil
• 1⁄4 cup lime juice or 1⁄4 cup lemon juice
• 1⁄4 cup  minced red onion
• 2  tablespoons  chopped fresh cilantro
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon red pepper flakes

Directions

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