You’d think with the freezing temperatures we’ve been experiencing this week that I’d be craving a thick and hearty soup right now. But while that does sound delicious, what I’ve really been lusting after lately is anything with a bright and fresh citrus flavor!
Perhaps it’s because when I walked into Walmart the other day, table after table of bright citrus fruits greeted me, along with signs announcing their Citrus Celebration. Fresh plummelos, minneaola tangelos, clementines, blood oranges, and Persian limes are just a few of varieties available at my store.
I picked up a case of clementines (can’t get enough of these little gems!), and then I spotted a bag of blood oranges and tossed them into the cart, as well, along with some meyer lemons and limes.
If you’ve never tried blood oranges, you’re totally missing out. While they look much like a traditional orange from the outside, slicing one in half reveals gorgeous, juicy, ruby red flesh. They’re more tart than a regular orange, which makes them a perfect addition to this mango black bean salad.
I simply can’t get enough of this delicious flavor combination! The tartness of the blood oranges pairs perfectly with the sweet, creamy mango. The pinch of cayenne in the lime vinaigrette adds a little unexpected heat and the red onion a little bite, while the black beans add some filling bulk.
I may have eaten the entire batch myself in under 24 hours… Hey, it’s healthy, right?!?Print
- 1 15-oz. can black beans, drained and rinsed
- 3 blood oranges, segmented
- 1 mango, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/4 cup fresh lime juice (approx. 1 med. lime)
- 1 teaspoon kosher salt
- 1/4 teaspoon chili powder
- pinch of cayenne pepper
- 1/4 cup extra virgin olive oil
- Add the black beans, blood orange, mango, red onion, and cilantro to a medium mixing bowl.
- In another bowl, whisk together lime juice, kosher salt, chili powder, and cayenne pepper. Slowly drizzle in the extra virgin olive oil while whisking vigorously.
- Pour the vinaigrette over the salad and gently combine.
- Refrigerate for about one hour to allow the flavors to come together.
I like to serve this black bean salad over fresh baby spinach, but it’s equally delicious on its own and can double as a salsa with tortilla chips, as well.