Citrus Black Beans
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A classic recipe for a light salad. Quick especially if you're in a pinch. The great part is that it's versatile. You can serve as a salad by simply adding some low sodium vegetable broth and cooking for 40 minutes on simmer. You can also serve as a salad by following the recipe as is.
A classic recipe for a light salad. Quick especially if you're in a pinch. The great part is that it's versatile. You can serve as a salad by simply adding some low sodium vegetable broth and cooking for 40 minutes on simmer. You can also serve as a salad by following the recipe as is.
Servings | Prep Time | Cook Time | Passive Time | Calories |
10 minutes | 0 minutes | 1 hour | 157kcalPer |
Servings | Prep Time |
10 minutes |
Cook Time | Calories |
0 minutes | 157kcal |
Ingredients
- 16 oz black beans canned rinsed and drained
- 1/4 cup green onion sliced
- 1/4 cup celery diced
- 1/4 cup green pepper diced
- 1/4 cup tomatoes diced
- 3 tbsp cilantro chopped
- 1 tsp garlic granulated
- 1 tsp oregano dried
- 3 tbsp orange juice
- 2 tbsp lemon juice
- 1 tsp black pepper
- 2 tbsp canola oil
- 1 tsp kosher salt
Units:
Ingredients
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Instructions
- 1. Wash fresh vegetables and cilantro before prepping. Combine canned drained beans, prepped fresh vegetables, and cilantro in a mixing bowl or pan. Gently stir together with a spoon. 2. Add remaining ingredients and mix well to combine. 3. TO SERVE AS SALAD: Chill in the refrigerator at 41 degrees F or lower for at least one hour before eating to allow flavors to combine. 3. TO SERVE HOT: Add 16 oz of low sodium broth or water and simmer for 40 minutes. *Adding the low sodium broth will change the Nutrition information from it's originality.
Recipe Notes
The attached Nutrition Facts label is based on serving as a salad. Adding the low sodium broth will change the Nutrition information from it's originality.
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