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Mexican Black Bean and Citrus Salad




Source of Recipe


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Mexican Black Bean and Citrus Salad

Recipedujour.com
Makes 6 servings.

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
1/4 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.

(Oranges or tangerines can be substituted for tangelos)

One serving equals: Calories: 174 ( Calories from fat: 16%); Fat: 3.1g ( Saturated fat: 0.5g); Protein: 8.3g; Carbohydrate: 30.9g; Fiber: 6.5g; Cholesterol: 0.0mg; Sodium: 237mg