Ellen Kanner‘s newest book celebrates the diverse cuisines and tropical climate of the beautiful city of Miami with more than 80 plant-based recipes. 

“There’s every good reason to go vegan, but a great way to convince people is with fabulous food,” says Ellen Kanner. “Miami Vegan’s bold tropical flavors and fresh produce make it easy to love plants, and doable recipes let you taste Miami wherever you live. It’s a win for you and a win for animals.”

To celebrate the launch of “Miami Vegan,” Ellen chose one of her favorite recipes from the book to share with you: Fireworks Black Bean and Mango Salad!

Enjoy!

“This dish is very easy to make, oil-free, but with big flavor. You can also make it with papaya or orange in place of the mango, so it’s accessible for just about everyone.” – Ellen Kanner

Serves: 4

Ingredients:
1 jalapeño, minced
1 red pepper, diced (~1 cup)
2 stalks celery, chopped fine (~1 cup)
2 (15-oz) cans black beans, rinsed and drained (or 4 cups cooked black beans)
1 tsp cumin
Juice of 1/2 lime (~1 Tbsp)
2 mangos, peeled and diced
1 bunch cilantro, chopped
Sea salt and freshly ground pepper to taste
1/4 cup toasted pepitas pumpkin seeds for garnish*
3-4 cups fresh greens like spinach, arugula, or frisée

*Optional, but adding fabulous crunch, not to mention goodly amounts of manganese and magnesium

Instructions:

In a large bowl, gently mix together jalapeño, diced red pepper, and celery. Add the black beans and combine well.

Add the cumin and the lime and toss to coat.

Just before serving, add the chopped mangos and chopped cilantro to the black beans. Season to taste. Place black beans and mango atop greens and serve at once, garnishing with toasted pepitas, if you like (and you will).

Order “Miami Vegan” here!