Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1998

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

174 calories; calories from fat 16%; fat 3.1g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.5g; protein 8.3g; carbohydrates 30.9g; fiber 6.5g; iron 2.4mg; sodium 418mg; calcium 56mg.
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