This bright dish combines southwestern flavors with a fresh burst of citrus. The dressing is quick and easy to make, and it's a very versatile recipe, great for meal prepping lunch to go!
1 T olive oil
1 C diced onion
1 C diced red bell pepper
2 t grated tangelo rind (or tangerines, or oranges)
1/4 C fresh tangelo juice
1 t sugar
1/2 t salt
1/2 t ground cumin (more for those who like more spice)
1/4 t hot sauce
1 1/2 C tangelo sections
1/4 C finely chopped fresh cilantro
2 to 3 cans (15 ounce cans) black beans, drained and rinsed very well (rinse these under strong running water for at least 1 minute)
Heat oil over medium high heat, add onion and red pepper, saute 5 minutes or until tender. Combine rind and next 6 ingredients (rind through hot sauce) in a small bowl.
Combine onion mixture, tangelo sections, cilantro and beans in a bowl. Add juice mixture, toss gently.
Can eat right away or let the flavors meld in the fridge.
Serve with rice or quinoa for a filling main dish, or serve as a side dish, dip, in tacos or burritos!
Yield: 6 servings (3/4 C per serving)
Per serving: 174 calories 16% from fat; fat 3.1 g (sat 0.5 g, mono 1.7 g, poly 0.5 g); protein 8.3 g; carb 30.9 g; fiber 6.5g; cholesterol 0 mg; iron 2.4 mg; sodium 418 mg; calcium 56 mg
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