Orange-Cilantro Black Bean Salad



  • 1/2 tsp olive oil
  • 1/2 medium uncooked red onion(s), thinly sliced
  • 2 (medium) garlic cloves, finely chopped
  • 1/4 tsp ground cumin
  • 1 cup canned black beans, rinsed and drained
  • 2 medium oranges, peeled, segmented
  • 2 tbsp cilantro, fresh, chopped
  • 2 tsp red wine vinegar
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste


  1. In 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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