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| Recipe Source |
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Author: Bob and Robin Young Source: Adapted from "Coastal Living Magazine"
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| Recipe Type |
| Appetizer |
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| Ingredients |
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| 1 11 oz can |
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Mandarin Orange sections, undrained |
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| 2 15 oz cans |
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Black Beans, rinsed and drained |
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| 1 |
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Roasted Sweet Red Pepper, diced |
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| 3 T |
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Clilantro, fresh and chopped |
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| 3 T |
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Olive Oil |
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| 3 T |
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Red Wine Vinegar or Balsamic Vinegar |
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| ¼ t |
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Sea Salt |
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| ¼ t |
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Black pepper, fresh ground |
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| 1 |
Drain orange sections, reserving 1/3 cup juice. Combine orange sections, beans, red pepper, and cilantro in a large bowl.
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| 2 |
Whisk together reserved orange juice, olive oil, and next 3 ingredients; pour over orange mixture, tossing well. Cover bowl and refrigerate for 1 hour or more to marry flavors. |
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| Yield: abt 3 cups |
| Preparation time: 1 hour |
| Ready in: 1 hour |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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