Wednesday, June 27, 2007

Recipe: BLACK BEAN AND ORANGE SALSA




BLACK BEAN AND ORANGE SALSA
1 navel orange
1 can (15 oz.) black beans, rinsed and drained
1 small yellow bell pepper, seeded and finely chopped
1 jalapeño 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
1 tsp. canola oilSalt and freshly ground black pepper, to taste
Grate 1 teaspoon of zest from the orange, and set aside. 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 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.

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.

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