6 servings (serving size: 3/4 cup)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ruthielu's Review

June 29, 2014

EllenDeller's Review

July 31, 2010
Made a great accompaniment to chicken tacos and corn on the cob. I used one large orange and a can of red grapefruit sections, also used a jalepeno and less onion. Leftovers were also excellent.

JJ1916ohio's Review

March 12, 2010
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.