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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