[beachgal]

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