Ayocote Bean & Mushroom Salad
Newsletter love, and a wintery bean salad made with gorgeous Rancho Gordo ayocote negro beans, and pan-fried hedgehog mushrooms. You get crunch from toasted almonds, and sweetness from dried figs which works nicely to offset the acid in the shallot vinaigrette. There's also some shredded kale involved. It's a good lunch salad, and you can make a good portion of it in advance.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Dried Fig | 1 medium (50g) | 37 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- shallot vinaigrette
- 1/3 cup minced shallots
- 1/3 cup red wine vinegar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 1/2 pound sliced mushrooms
- 1/4 teaspoon fine grain sea salt
- 4 cups cooked black beans
- 3 celery stalks, chopped
- 1/3 cup sliced dried figs
- 1/3 cup chopped toasted almonds
- 1 big handful of shredded radicchio and/or kale
- micro greens or chopped chives to finish