This bright, colorful salad plays on the tropical connotations of the red calypso bean’s name, combining it with mango, sun-dried tomatoes and a cumin-infused lemon-honey vinaigrette. This salad can be served at room temperature, or prepared ahead of time and chilled prior to serving.
Prep time: 520 min
Cook time: 105 min
Total time: 625 min

Ingredients
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1/2 Pound Red Calypso Beans
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1 Meaty Ham Hock
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1/2 Cup Julienne Super Red Tomatoes
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4 Teaspoons Ground Cumin
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2 Ripe Mangoes, peeled and sliced
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1 Cup Fresh Cilantro Leaves, chopped
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1/2 Cup Extra-Virgin Olive Oil
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1/3 Cup Honey
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2 Lemons, juiced
Directions
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Place beans in large bowl, and cover with water. Soak overnight.
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Place beans and ham hock in large stockpot and add fresh water to cover beans by two inches. Bring to a boil over high heat, then reduce heat to medium and simmer for 1 to 1-1/2 hours, or until tender. Remove pot from heat and let cool.
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Remove ham hock from pot. Discard skin and bone, and chop meat.
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Drain beans and discard liquid.
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Mix together beans, chopped ham, sun-dried tomatoes, cumin, mangoes, cilantro, olive oil, honey and lemon juice in large bowl. Season with salt and pepper to taste.