Fresh Orange and Black Bean Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
Summer salad to enjoy for dinner or lunch. The 2 hour cook time includes 1/2 hour cool down time for the beans. Ingredients:
8 ounces dried black beans |
1/4 cup fresh squeezed orange juice |
1 1/2 tablespoons olive oil |
1/4 teaspoon kosher salt, to your taste |
2 medium navel oranges, peeled, remove membranes and cut into bite size pieces |
1 cup red bell pepper, deseeded and cut into 1/2 inch chunks |
1/2 cup celery, sliced |
1/2 cup green onion, sliced |
1/3 cup cilantro leaf, coarsley chopped |
Directions:
1. In a large glass bowl, combine the orange juice, olive oil and salt, stir well.
2. Add the oranges, red bell pepper, celery, green onion and cilantro, stir throughly to coat.
3. Chill ingredients in refrigerator while preparing beans Rinse beans and pick over.
4. In a medium pot bring 4 cups of water to boil, add beans, reduce heat to simmer, partially cover and simmer 1 1/2 hours or until beans are tender, stirring ocassionally.
5. When beans are tender, drain off water, and allow to cool.
6. When beans are cool add to chilled mixture, tossing to coat.
7. Serve.
|
|