Salty black beans pair nicely with sweet mandarin oranges, especially when the two are tossed together in a lime-and-cumin infused salad.
This salad is also excellent with leftover chicken and shrimp.
Prep Time: 10 to 15 minutes
Ingredients
| 1 11-oz. can mandarin oranges in light syrup | 1 15-oz. can black beans, rinsed and drained |
| ¼ c. diced red onion | 1 Tbsp. olive oil |
| 1 Tbsp. fresh lime juice | 1 tsp. Dijon mustard |
| 1 tsp. ground cumin | ¼ c. choped fresh cilantro |
| Salt and freshly ground black pepper | 6 c. chopped lettuce leaves |
| 2 cooked pork chops, thinly sliced |
Preparation
1. Reserve 2 tablespoons syrup from the oranges, then drain the oranges, and put them in a medium bowl. Add the black beans and red onion.
2. In a small bowl, whisk together the reserved mandarin orange syrup, the olive oil, lime juice, Dijon mustard, and cumin.
3. Pour the mixture over the black bean mixture and stir to combine (stir gently to prevent breaking up the mandarin orange slices).
4. Fold in the cilantro and season to taste with salt and pepper.
5. Arrange the lettuce on individual plates. Top with the bean mixture and pork slices. Serve chilled or at room temperature.
Serves 4
