Mexican Black Bean-and-Citrus Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tangelos, a cross between grapefruit and tangerines, add a rich, tart flavor to this bean salad. If you can't find this citrus hybird, substitute oranges or tangerines. Serve this recipe with chicken, fish or pork. Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
1 cup diced red bell pepper |
2 teaspoons grated tangelo rind |
1/4 cup fresh tangelo juice |
3 tablespoons fresh lime juice |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon hot sauce |
1 1/2 cups tangelo sections (about 8 tangelos) |
1/4 cup finely chopped fresh cilantro |
2 (15-ounce) cans black beans, rinsed and drained |
Directions:
1. Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and diced bell pepper, and sauté 5 minutes or until tender.
2. Combine rind and next 6 ingredients (rind through hot sauce) in a small bowl. Combine onion mixture, tangelo sections, cilantro, and beans in a bowl. Add juice mixture; toss gently.
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