BUTCHER & BREW TROPICAL BOWL

Maven Restaurant Group’s culinary director Andy Long says the inspiration for this salad came from Louis Soon, co-owner of Maven Restaurant Group. “Louis was born and raised in the Caribbean and wanted a fun, tropicalstyle bowl to represent the islands. With that in mind, we incorporated mangoes and black beans to evoke flavors of the Caribbean.”

If the black beans aren’t enough protein for you, Long suggests adding grilled chicken, salmon or shrimp. If you want your salad to look like what’s served at Butcher + Brew, dress each ingredient individually and layer them in your serving dish.

Pearl couscous is also known as Israeli couscous and is generally available at your grocery store in the aisle with the rice and other grains.

2 1/2 cups water

2 cups pearl couscous Kosher salt and black pepper Olive oil, if needed

8 cups baby spinach leaves 1 mango, peeled and diced

1 English cucumber, diced

1/2 small red onion, thinly sliced 3/4 cup Mango Vinaigrette (see

recipe)

2 cups canned black beans, drained

and rinsed

1 cup crumbled feta

1 avocado, sliced

In a medium saucepan, combine water, couscous and a pinch of salt. Bring to a boil, then remove from heat, put lid on saucepan and leave covered 20 minutes. Fluff with fork and allow to cool. Refrigerate until needed. If couscous will be sitting more than an hour, add a little olive oil to keep grains from sticking.

When ready to serve: In a large bowl, toss cooled couscous, spinach, mango, cucumber and onion.

Add vinaigrette and lightly toss to combine. Season to taste. Arrange salad on serving platter and top with black beans, feta and avocado. Serve immediately.

Serves 4.

Per serving: 952 calories (percent of calories from fat, 36), 28 grams protein, 129 grams carbohydrates, 20 grams fiber, 38 grams total fat (9 grams saturated), 33 milligrams cholesterol, 596 milligrams sodium.

MANGO VINAIGRETTE

1/2 cup frozen mango chunks,

thawed

1/4 cup plus 2 tablespoons honey 1/4 cup lemon juice

1/4 cup apple cider vinegar

1/2 cup olive oil

Salt and pepper

In the jar of a blender, combine mango, honey, lemon juice and vinegar.

Process until smooth.

If blender has variable speed, lower speed to medium and slowly drizzle in olive oil so mixture emulsifies. Season to taste.

Makes 1 3/4 cups.

Per tablespoon: 56 calories (percent of calories from fat, 66), trace protein, 5 grams carbohydrates, trace fiber, 4 grams total fat (1 gram saturated), no cholesterol, 6 milligrams sodium.

CONTRIBUTED BY BUTCHER & BREW Black beans give the Butcher & Brew Tropical Bowl some protein, and you can add grilled chicken, salmon or shrimp.