Black Bean Salad with Oranges, Carrots, and Pistachios

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Black Bean Salad with Oranges Carrots and Pistachios

Source: Betty Crocker's Eat and Lose Weight Cookbook

 

1 naval orange, scrubbed

1 cup finely shredded carrots

3 green onions, trimmed and diced

15 oz. can black beans, rinsed

1 tsp. canned jalapeno chilies

2 Tbsp. pistachio nuts, dry-roasted

 

Dressing

 

4 Tbsp. fresh lemon juice (or combo of lemon and lime)

1 tsp. honey (or alternative)

1/2 tsp. cajun spice blend

1 tsp. pesto sauce (vegan)

salt

 

To serve:

 

2 cups mixed salad greens (mesclun)

 

With a zester, remove 2 tablespoons of long strands from the orange. Set

aside. On a plate or cutting board that will collection the juice, peel the

orange with a knife and slice into bite size pieces. Place juice in the

nonmetal bowl. Combine the juice with the lemon juice, honey, spice blend

and pesto. Mix well. Adjust salt. Add the orange zest to the bowl along

with the remaining ingredients, except the lettuce. Mix well. Cover and

chill until serving time (from 30 minutes to 8 hours). Serve the salad on a

bed of lettuce.

 

VARIATION: * The spice blend and vinegar will stain the orange. For a

brighter presentation, reserve a few slices of orange and add decoratively

to the salad when served. * Get another taste treat by adding chopped raw

garlic to the dressing.

 

NOTES : For the freshest flavor, use a homemade pesto of mixed herbs and a

variety of nuts. Try half cilantro and basil with toasted walnut and olive

oil.