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Black Bean & Orange Salad

—

10 September 2018 BY Julie Biuso
SERVES: 6

Black bean tacos

Earthy and bright, this simple mixture adds bulk to vegetarian tortillas or tacos.

Ingredients
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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

Chipotle adobo

Get other recipes here:

Refried Beans

Avocado Crema

Spicy Pulled Pork

Mango Salad with Dirty Chipotle Dressing

Black bean tacos with avocado cream

Black bean tacos with avocado crema

 

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Comments

  1. Gaye Murphy says

    September 18, 2018 at 10:42 am

    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.

    Reply
    • Julie Biuso says

      September 19, 2018 at 9:14 am

      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.

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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