Photo of Orange-cilantro black bean salad by WW

Orange-cilantro black bean salad

0 - 2
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
This gorgeous black bean salad comes together in just 20 minutes. It takes just one skillet and one bowl, so it doesn't get much easier than that. You can save even more 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. They go really well with the red onions, black beans, cilantro, and vinegar.


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


2 medium, peeled, segmented*


2 Tbsp, fresh, chopped

Red-wine vinegar

2 tsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  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.