Description
A recipe for Black Bean and Orange Salsa

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

Preparation
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.

Nutrition
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.

Serves
Makes 8 servings.

Variations
no information available