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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 16%
  • Fat: 3.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.3g
  • Carbohydrate: 30.9g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 418mg
  • Calcium: 56mg

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

  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.
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