Earthy and bright, this simple mixture adds bulk to vegetarian tortillas or tacos.
Ingredients
—400g (14 ounce) can black beans 2 juicy oranges and 2 Tbsp of their juice 3 Tbsp chopped coriander (cilantro) ¼ tsp salt
Method
—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.
Recipe Notes
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, or your favourite chilli sauce or salsa. 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.
Chipotle adobo
Get other recipes here:
Mango Salad with Dirty Chipotle Dressing
Black bean tacos with avocado crema
I tried the black bean and orange recipe as salad
on its own, adding a little chilli flavour . ..Success… It will be on my menu through Summer…easy
to put together and delicious.
Excellent Gaye. I love it as a salad too – it’s the sharp acidity of orange against the earthy flavour of black beans that does it. Happy summer eating.