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Black Bean and Mandarin Orange Salad


11 ounces mandarin oranges in light syrup, (1 can) undrained
2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon minced fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 ounces diced Monterey Jack cheese, (1/2 cup)
1/4 cup chopped red onion
1 teaspoon bottled minced fresh garlic
15 ounces black beans, (1 can) rinsed and drained
1 1/2 cups finely shredded lettuce

Drain oranges, reserving 1-1/2 tablespoons syrup; set oranges aside.

Combine the syrup, vinegar, and the next 5 ingredients (vinegar through pepper); stir with a wire whisk until blended. Add oranges, cheese, red onion, garlic, and beans; stir well.

Yield: 3 servings (serving size: 1 cup).

Serving Ideas :
Serve on lettuce-lined plates.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.