curried black bean and orange salad

[Guest guest]

today's lunch -- make ahead. toss everything but the oranges together. lay the

oranges on top. cover. refrigerate. will serve with romaine and garlicky rye

toasts.

we will probably add oil at serving. we'll see.

 

 

* Exported from MasterCook *

 

Curried Black Bean and Orange Salad

 

Recipe By :Roy F Guste, Jr: Bean Book (2001)

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Vegetables Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups cooked black beans -- chilled

4 large oranges -- sectioned, seeded

2 medium red onion -- thinly sliced

2 limes -- juice only

1/2 cup cider vinegar

1 tablespoon curry powder

1/4 cup chopped fresh cilantro

2 teaspoons salt -- or to taste

2 teaspoons habanero chile pepper sauce -- or to taste

 

1. Combine the beans, oranges and onions in a salad bowl.

 

2. Add all the remaining ingredients, tossing gently but thoroughly without

breaking up the beans.

 

3. Adjust seasonings if desired and serve. Yield varies.

 

VARIATIONS:

* There is no oil in this recipe but feel free to add it if you desire.

* This salad can be made with any cooked bean.

* The orange can be replaced with grapefruit or mandarin or another sweet citrus

fruit.

* All seasoning ingredients can be adjusted to suit your personal palate.

 

S(Archive):

" mc/kp 2003-07-18 "

Yield:

" 10 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 302 Calories; 1g Fat (3.7% calories from

fat); 17g Protein; 60g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 757mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0

Other Carbohydrates.

 

NOTES : Per Serving (Book estimate): Calories 317 (4% from fat); 1.5 g Total

Fat; 4 g Fiber. (6 POINTS)

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3726

 

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