Orange-Cilantro Black Bean Salad

0
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
Save time by swapping 1 1/2 cups of canned mandarin oranges for the fresh orange segments. Just make sure they're packed in their own juices, not syrup.

Ingredients

olive oil

½ tsp

uncooked red onion(s)

½ medium, thinly sliced

garlic clove(s)

2 medium clove(s), finely chopped

ground cumin

¼ tsp

canned black beans

1 cup(s), rinsed and drained

orange(s)

2 medium, peeled, segmented*

cilantro

2 Tbsp, fresh, chopped

red wine vinegar

2 tsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. In a large skillet, warm oil over medium-high heat. Add onion; sauté 2 minutes. Add garlic and cumin; cook 1 minute more.
  2. Stir in black beans; cook just until heated through, about 1 to 1 1/2 minutes. Transfer bean mixture to a medium-size bowl; stir in oranges, cilantro and vinegar. Season to taste with salt and pepper; serve. Yields about 3/4 cup per serving.

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