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Mexican Black Bean-and-Citrus Salad

Yield 6 servings (serving size: 3/4 cup)
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

Nutrition Information

  • calories 174
  • caloriesfromfat 16 %
  • fat 3.1 g
  • satfat 0.5 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 8.3 g
  • carbohydrate 30.9 g
  • fiber 6.5 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 418 mg
  • calcium 56 mg

How to Make It

  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.