Oaxacan Bean Salad
Chef Sarah Russo of Chicago-based Salad Club uses roasted plantain to add a delicious and unexpected starchy sweetness to this salad. Be sure to choose a ripe one--more black than yellow, but not totally black.
Source: Midwest Living
Credit: Carson Downing
"Creamy" Ancho Dressing
Soak 1 dried ancho chile pepper covered in boiling water 10 minutes; remove stem and seeds. In a food processor or high-powered blender, combine pepper, 1/2 cup plus 2 tablespoons water, 1/2 cup raw cashews, 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt, and 1 clove garlic. Increasing speed slowly, process until dressing is creamy and smooth with no chunks or specks. Add a bit more water if needed. Season to taste with more salt or vinegar. Refrigerate until needed.
440 calories; fat 17g; saturated fat 3g; carbohydrates 64g; mono fat 9g; poly fat 3g; insoluble fiber 13g; sugars 21g; protein 15g; vitamin a 15308.4IU; vitamin c 264.6mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 3.8mg; vitamin b6 0.9mg; folate 158mcg; sodium 988mg; potassium 1684mg; calcium 356mg; iron 6.2mg.