Orange-Cilantro Black Bean Salad

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  • 1/2 tsp olive oil
  • 1/2 medium uncooked red onion(s), thinly sliced
  • 2 clove(s) (medium) garlic clove(s), finely chopped
  • 1/4 tsp ground cumin
  • 1 cup(s) canned black beans, rinsed and drained
  • 2 medium orange(s), 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


  • · In a large skillet, warm oil over medium-high heat. Add onion; sauté 2 minutes. Add garlic and cumin; cook 1 minute more.
  • 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.

Prep time: 15 min

Cook time: 5 min

Other time: 0 min

Serves: 4

Save time by swapping 1 1/2 cups of canned mandarin oranges for the fresh orange segments. Just make sure they're packed in their own juices, not syrup.

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