Earthy and bright, this simple mixture adds bulk to vegetarian tortillas or tacos.
400g (14 ounce) can black beans
2 juicy oranges and 2 Tbsp of their juice
3 Tbsp chopped coriander (cilantro)
¼ tsp salt
1 Peel oranges with a small serrated knife, removing all the pith, then slice t in between the membrane and release the fillets of fruit. Chop each fillet into 4-6 pieces.
2 Drain beans, rinse under running cold water and drain again. Tip beans into a bowl, add coriander and salt and 2 tablespoons of orange juice and toss. Add chopped orange and toss just once or twice, to keep the orange colour bright.
You can add more flavour to this salad with chopped fresh red or green chilli, or a little sauce from a can of chipotle chillies in adobo. If the oranges don’t have much of a tang, add a few squirts of lemon or lime juice.
The salad will keep well for a few days refrigerated, although the orange will lose brightness, it will still taste great.
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