Orange-Cilantro Black Bean Salad
uncooked red onion(s)
½ medium, cut into thin wedges
2 clove(s), medium, finely chopped
cooked black beans
1 cup(s), rinsed and drained if canned
2 Tbsp, chopped
red wine vinegar
2 medium, seedless, peeled and segments chopped in half
⅛ tsp, or to taste
⅛ pinch, or to taste
- In a large skillet, warm oil over medium-high heat. Add onion and sauté 2 minutes. Add garlic and cumin and cook 1 minute more.
- Stir in black beans and cook just until heated through. Transfer bean mixture to a medium-size bowl and stir in cilantro, vinegar and oranges. Season to taste and serve. Yields about 3/4 cup per serving.