Warm Black Bean and Orange Salad

Serves: 4

Cuties (mandarin oranges) are in season and are so good. I use them in this dish.

Yield: 4 - 1/2 cup servings
Prep Time:
Cook Time:
Total Time:


2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
salt and pepper, to taste
1/2 teaspoon ground cumin
2 oranges (one to juice, one for segments)
1 (15-ounce) can (15-ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
extra-virgin olive oil


Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add red onion slices and season with salt and pepper, to taste. Reduce the heat to medium-low, and cook the red onion for about 7 minutes or until caramelized. Stir in cumin, and cook the red onion slices for another minute. Deglaze the skillet with the zest and juice of 1 orange, then add rinsed and drained black beans. Cook the black bean-and-red onion mixture for 2-3 minutes or until heated through. Toss in the segments of 1 orange, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve the salad with a drizzle of extra-virgin olive oil.

Source: health.com

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