Orange Black Bean Salad Recipes

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

THREE BEAN SALAD WITH ORANGE VINAIGRETTE

Steps:

• Drain and rinse beans and place in large container. Add red onions.
• Whisk together remaining ingredients in a separate bowl and add to the beans.
• Serve at room temperature.

BLACK BEAN AND MANDARIN ORANGE SALAD

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.

AVOCADO ORANGE BLACK BEAN SALAD

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.