Black Bean Salsa
with Roasted Red Peppers and Light Citrus Dressing
2 cans black beans, rinsed and drained
1 large can mandarin oranges, drained, reserve liquid in separate bowl
1 large avocado, peeled and chopped
1 red bell pepper, roasted, peeled and chopped
1/2 bunch cilantro, washed and chopped
garlic powder
juice of 1/2 lime
Citrus Dressing
2 tablespoons canola oil
1 tablespoon balsamic vinegar
2 tablespoons of reserved mandarin orange juice
Serves 4 - 6
Roasted Red Peppers: Preheat oven broiler.
Line a baking sheet with aluminum foil and spray lightly with cooking spray. Wash red
pepper, cut in half, and remove membranes and stem. Place cut side down on baking sheet
and place in oven on top rack. Broil for 7 minutes or until the peppers are blistered and
blackened. Remove from broiler and place in a glass bowl, cover with plastic wrap and set
aside for 5-10 minutes. The steam will further separate the skins, allowing for easy peeling.
Remove plastic wrap and peel off skins.
Salsa: Pour well rinsed and drained beans in a medium bowl. Add mandarin oranges,
avocados, and roasted red peppers. Add the chopped cilantro, sprinkle with a little garlic
powder. Set aside. For the dressing, in a separate bowl add the oil, balsamic vinegar, and
reserved mandarin orange juice. Mix well. Add dressing to black bean mixture and mix well.
Sprinkle the juice of 1/2 lime over all and serve with tortilla chips or in a wrap. Garnish with
guacamole and sour cream.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
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