Black Bean and Orange Salsa
- 1 navel orange
- 1 can (15 oz) black beans, rinsed and drained
- 1 small yellow bell pepper, seeded and finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1⁄2 cup cilantro leaves (stems removed), finely chopped
- 1⁄2 cup finely chopped scallions, white and green parts
- 1 Tbsp fresh lime juice
- 1 tsp canola oil
- Salt and freshly ground black pepper, to taste
- Grate 1 teaspoon of zest from orange. Peel and section orange, holding it over a medium bowl to reserve juice. Chop sections and place them, with all juice collected, into bowl. Add beans, yellow pepper, jalapeno, cilantro, and scallions.
- Whisk together lime juice and oil in a small bowl. Mix it into salsa, tossing with a fork to combine. Season to taste with salt and pepper.
- Mix in orange zest. Let salsa stand 30 minutes before serving to allow flavors to develop and meld.
American Institute for Cancer Research
The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that they can help people make informed lifestyle choices to reduce their cancer risk.
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