Mexican Black Bean-and-Citrus Salad

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.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 1998