Orange Black Bean Salad Recipes

Steps:

• Drain oranges, reserving 1/2 tbsp per serving of the liquid.
• Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl.
• Add oranges, cheese, onions, garlic and beans and toss well.

Steps:

• 1. Put all the ingredients in a medium-sized bowl. Toss gently to combine, being careful not to break up the orange segments. Keep in the refrigerator until ready to serve.

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Steps:

• Pick through dried beans, discarding any bad ones.
• Rinse beans.
• Place beans in a large pot.
• Add enough water to cover beans by 2 inches.
• Bring to a boil, cook for two minutes, and then turn off the heat.
• Let beans soak in covered pot for one hour.
• Bring to a boil, covered.
• Reduce heat and simmer for 30 minutes.
• (Beans should be firm, not mushy.) Drain beans and rinse with cold water.
• Dry beans on paper towel.
• In large bowl, combine olive oil, lime juice, salt, garlic and cilantro.
• Peel and section oranges.
• Cut orange sections into 1/2 inch pieces.
• Stir pieces into olive oil mixture.
• Add beans and stir gently.
• Mix well.
• Store in refrigerator until ready to serve.
• Just before serving, peel avocados and chop the flesh into 1/2 inch pieces.
• Gently stir into salad.