D ELI GHT S| ENTERTAINING
Fall harvest bounty beckons
ily and friends — at least in non-COVID times. Pumpkin, no doubt, will make an appearance on some fall harvest tables and menus. Bon Appetit! Black Bean Salad Margaret Dickenson
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eaves bursting into a glowing spectrum of warm colours, days becoming shorter and cooler, pumpkins appearing by the truckloads — all announce the arrival of autumn and a time to give thanks for our blessings. Observing the long-standing tradition, we gratefully celebrate Thanksgiving Day with a special harvest dinner shared with fam56
Makes 4 ½ cups or more than1 litre Tasty, colourful, addictive, might best explain what can be anticipated with every bite of this salad. To add an extra touch of excitement, particularly to Thanksgiving dinner, present the salad in a seasoned and baked whole pumpkin. Don’t hesitate to scoop out and serve some of the pumpkin as well. 1 can black beans (540 mL or 19 fl oz) 1 cup (250 mL) corn kernels, cut from cooked cobs
¾ cup (180 mL) fresh mango, diced (¼inch or 0.6-cm) 3 tbsp (45 mL) sundried tomatoes in seasoned oil (excess oil shaken off), very coarsely chopped 18 red grape tomatoes 6 tbsp (90 ml) fresh coriander leaves, coarsely chopped 2 ¼ tsp (11 mL) cumin powder, or to taste 1 1/3 tbsp (20 mL) Tangy Asian Dressing (recipe follows) To taste, salt and crushed black peppercorns 1 cup (250 mL) avocado, diced (¼ inch or 0.6 cm) Garnish (optional) Microgreens or sprigs of fresh herbs 1. Drain and rinse beans very well; place FALL 2020 | OCT-NOV-DEC
HEADSHOT: MICHELLE VALBERG; MARGARET DICKENSON
Black Bean Salad served in seasonally appropriate fashion in a whole roasted pumpkin adds excitement to a harvest or Halloween table.
