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.
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
How to Make It
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.
Really really good. Went perfectly with the Beef Carnitas Tacos (from CL). Subbed in tangerines since I couldn't find tangelos. Added a seeded diced jalapeno for an extra little bit of heat and the salad was gobbled up.
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