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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (207g) Recipe makes 3 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 229 | ||
| Calories from Fat 68 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 301mg | 12% | |
| Potassium 453mg | 12% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 8.0g | 32% | |
| Sugars 11.7g | ||
| Protein 10.7g | 21% | |
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SERVES 3
Ingredients
-
1 (10 ounce) can mandarin orange segments
- 2 tablespoons red wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon Dijon mustard
- 1/4 cup minced cilantro
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1 teaspoon minced garlic
- 1 (10 ounce) can black beans
Directions
1
Drain oranges, reserving 1/2 tbsp per serving of the liquid.2
Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl.3
Add oranges, cheese, onions, garlic and beans and toss well.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Chef #581006
On Feb 9, 2009
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!
From: Jezski
On Feb 17, 2008
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?
From: sugarpea
On Feb 20, 2004
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.
From: *Kathy*
On Jul 23, 2002
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).
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