Black Bean and Orange Salsa
Contributed by the AICR

Black Bean and Orange Salsa

Ingredients

1 navel orange
1 can (15 oz.) black beans, rinsed and drained
1 small yellow bell pepper, seeded and finely chopped
1 jalapeņo pepper, seeded and finely chopped
1/2 cup finely chopped cilantro leaves (stems removed)
1/2 cup finely chopped scallions, white and green parts
1 Tbsp. fresh lime juice
1 tsp. canola oil
Salt and freshly ground black pepper, to taste

How we make it

Grate 1 teaspoon of zest from orange, and set aside. Peel and section orange, holding it over a medium bowl to reserve juice. Chop sections and place them, with all juice collected into bowl. Add beans, yellow pepper, jalapeņo, cilantro and scallions.

Whisk together lime juice and oil in small bowl. Mix it into salsa, tossing with fork to combine. Season to taste with salt and pepper.

Mix in orange zest. Let salsa stand 30 minutes before serving to allow flavors to develop and meld.

This salsa keeps for 24 hours, tightly covered, in refrigerator.

Makes 8 servings.

Per serving: 65 calories, 1 g. total fat (0 g. saturated fat), 11 g. carbohydrate, 3 g. protein, 4 g. dietary fiber, 166 mg. sodium.