To celebrate the warm weather we’re having I decided to go for a four mile run. I haven’t always been into running, but lately this perfect 70-degree weather is making me crave the outdoors. With that being said, I couldn’t think of a more refreshing post-workout lunch than a citrus black bean salad. It’s sweet and tangy and so addicting. As I was making this I couldn’t stop tasting it, I’m pretty sure I ate half before it was done chilling.
One thing I love about this recipe is how it’s incredibly easy and incredibly healthy. Not only that, there’s many ways you can eat it. I personally eat it with a spoon but when I served it to my family they all went for a bag of chips and ate it like salsa. I wasn’t expecting that but after trying it I was hooked. Have fun with this and enjoy it on your semi-warm days.
Citrus Black Bean Salad
Time: 15 min (plus chilling)
Calories: 277 | Total Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 0 g | Sodium: 631 mg | Carb: 48 g | Fiber: 10 g | Sugar: 10 g | Protein: 10 g
3 naval oranges
2 cans black beans drained and rinsed
1/2 cup chopped cilantro
1 cup finely chopped spinach
1 cup chopped red onion
For The Dressing:
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons course ground mustard
2 teaspoons sugar
1/2 teaspoon cumin
1/2 teaspoon oregano
Slice oranges and pummelo into rounds then slice the skins off so all that’s left is the juicy middle.
Mix pummelo, oranges, black beans, cilantro, spinach, and onion into a serving bowl and set aside
For the dressing put all the ingredients into a small bowl and whisk
Pour the dressing over the bean salad let chill then serve