Warm Black Bean and Orange Salad

Quentin Bacon

Yield:

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

Nutritional 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

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

Preparation

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.

Note:

Claire Robinson,

June 2010