Black Bean Salsa with Citrus Dressing

Southern Living
8 cups


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2 (15-ounce) cans black beans, rinsed and drained
1 (6.1-ounce) can mandarin oranges, drained
1/2 small purple onion, chopped
1 large green bell pepper, chopped
1 cup frozen whole kernel corn, thawed
1 tablespoon chopped pickled jalapeño pepper
1/4 cup vegetable oil
1/4 cup red wine vinegar
1/3 to 1/2 cup orange juice
1/4 teaspoon salt


Stir together first 6 ingredients. Whisk oil and next 3 ingredients. Drizzle over bean mixture, and toss.

Created date

December 2001