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Warm Black Bean and Orange Salad

Quentin Bacon
Yield Makes 4 servings (serving size: 1/2 cup)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 small red onion, thinly sliced
  • Salt and pepper, to taste
  • 1/2 teaspoon ground cumin
  • 1 orange
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Extra-virgin olive oil

Nutrition Information

  • calories 174
  • fat 7 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 23 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 222 mg
  • calcium 57 mg

How to Make It

  1. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add red onion slices, and season with salt and pepper, to taste. Reduce the heat to medium-low, and cook the red onion for about 7 minutes or until caramelized. Stir in cumin, and cook the red onion slices for another minute. Deglaze the skillet with the zest and juice of 1 orange, then add rinsed and drained black beans. Cook the black bean-and-red onion mixture for 2-3 minutes or until heated through. Toss in the segments of 1 orange, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve the salad with a drizzle of extra-virgin olive oil.