Black Bean and Mandarin Orange Salad

Black Bean and Mandarin Orange Salad

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 3

    • Ingredients

  • 1 (10ounce) cans mandarin orange segments
  • 2tablespoonsred wine vinegar
  • 1teaspoonolive oil
  • 1teaspoonDijon mustard
  • 1/4 cupminced cilantro
  • 1/4 teaspooncumin
  • 1/4 teaspoonpepper
  • 1/2 cupcrumbled feta cheese
  • 1/4 cupchopped red onion
  • 1teaspoonminced garlic
  • 1 (10ounce) cans black beans

    • Directions

  • Drain oranges, reserving 1/2 tbsp per serving of the liquid.
  • Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl.
  • Add oranges, cheese, onions, garlic and beans and toss well.

    • Reviews

  • “Terrific way to get your beans!Made this in the morning for dinner and absolutely loved it fresh and at room temperature.I thought it was far superior to the refrigerated, marinated version I served at dinnertime.Wonderful salad that deserves far more attention.”

  • “This is a wonderful side dish for a summertime meal.The cumin and cilantro are terrific.Be sure to use fresh cilantro for the best flavor.I made the recipe early in the day, refrigerated a few hours, then let the salad sit at room temperature for about 15 minutes before serving (olive oil tends to solidify when refrigerated).”

  • “I am in heaven!I had mandarin oranges and cilantro to use up from a food co-op basket this week, and am so glad I came across this recipe!I can only imagine how fabulous it will taste tomorrow.I just finished making it and can’t stop eating it.Thank you so much for sharing the recipe.I look forward to making it many more times in the future!!”

  • “Unbelievably delicious salad, just couldn%u2019t get enough. It will be a staple in my home or for potlucks”

  • “Outstanding!We loved this salad, the only problem we had was that I didn’t double it!Will be making this over and over again!It’s gorgeous and tasty!”

  • “Easy but lacks a little something.I added one segmented fresh orange and juice of a lime, which helped a little.Maybe I should have segmented half the lime?”

  • “I followed this recipe exactly and it was wonderful!It’s a great combination of ingredients with lots of texture and color.My coworkers and I share food daily at lunch and this was a big hit.I served it on top of some romaine lettuce.Definitely something I will make often.”

  • “I made this as a side dish to Enchilada casserole. It was a nice light contract to the heavyness of the casserole. I highly recommend that you let it sit at LEAST an hour or so at room temp (stirring every now and again) before serving. The taste just after mixing it together is somewhat bland and just begs to be altered..but be patient,wait! The flavors meld together nicely and the recipe, as is, stands alone very well. Having said that, I can never leave a recipe alone. So I did however, add a little more of the mandarin juice, a few pinches of seasalt and a few good dashes of lime juice (my citantro was supposedly “fresh” (in the middle of February?)from the store, and totally lacked that unique pungency. Thus, the lime juice) I think next time I might add just a touch more mustard. Oh.. I did add about 3/4 cup of leftover jasmine rice, just because I needed to use it up. I liked that addition. I also think this might be good with Papaya (from a jar, so you can use the papaya juice too)in place of the mandarins. Just a thought…”

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