Orange-Cilantro Black Bean Salad
- Total Time
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.
olive oil½ tsp
uncooked red onion(s)½ medium, thinly sliced
garlic clove(s)2 clove(s), medium, finely chopped
ground cumin¼ tsp
canned black beans1 cup(s), rinsed and drained
orange(s)2 medium, peeled, segmented*
cilantro2 Tbsp, fresh, chopped
red wine vinegar2 tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- In a large skillet, warm oil over medium-high heat. Add onion; sauté 2 minutes. Add garlic and cumin; cook 1 minute more.
- 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.