Mexican Black Bean-and-Citrus Salad
Mexican Black Bean-and-Citrus Salad
From Cooking Light 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. 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 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. 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. Yield: 6 servings (serving size: 3/4 cup) CALORIES 174 (16% from fat); FAT 3.1g (satfat 0.5g, monofat 1.7g, polyfat 0.5g); PROTEIN 8.3g; CARBOHYDRATE 30.9g; FIBER 6.5g; CHOLESTEROL 0.0mg; IRON 2.4mg; SODIUM 418mg; CALCIUM 56mg; Cooking Light, NOVEMBER 1998 |
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