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
Place beans in large bowl, and cover with water. Soak overnight.
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.
Remove ham hock from pot. Discard skin and bone, and chop meat.
Drain beans and discard liquid.
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.