1 navel orange
1 can (15 oz.) black beans, rinsed and drained
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.