Ingredients:
1 navel orange
1 can (15 ounces) black
beans, rinsed and drained
1 small yellow bell pepper,
seeded and finely chopped
1 jalapeno pepper, seeded
and finely chopped
1/2 cup cilantro leaves
(stems removed), finely chopped
1/2 cup finely chopped scallions,
white and green parts
1 Tbsp. fresh lime juice
Salt and freshly ground
black pepper, to taste
1 tsp. canola oil
Instructions:
Grate 1 teaspoon of zest
from the orange. Peel and section the orange, holding it over a medium
bowl to reserve the juice. Chop the sections and place them, with all the
juice collected into the bowl. Add the beans, yellow pepper, jalapeño,
cilantro and scallions.
Whisk together the lime juice
and oil in a small bowl. Mix it into the salsa, tossing with a a fork to
combine. Season to taste with salt and pepper.
Mix in the orange zest. Let
the salsa stand 30 minutes before serving to allow the flavors to develop
and meld. This salsa keeps for 24 hours, tightly covered, in the refrigerator.
Serves: 8
Nutrition Facts:
Serving: 1
Calories 65 g
Fat 1 g,
Cholesterol
mg,
Sodium 166 mg
Carbohydrates 11 g
Courtesy Of: www.aicr.org
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