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Black bean, orange, coriander and mint salad

Serves: 6
Prep: 20
Cook: 0
    This brightly coloured salad is very refreshing on a hot day. It’s easy to make, and packed full of flavour and fibre. Eat it as a main or serve alongside other foods. The antioxidant content of black beans (also known as turtle beans) and other dark-coloured legumes, per serve, exceeds many fruits and vegetables!

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    Ingredients

    • 2 x 440 g (16 oz) cans black beans, rinsed and drained
    • 1 small red onion, finely chopped
    • 1/2 large red capsicum (bell pepper), finely diced
    • 2 large oranges, peeled, segmented and diced
    • 1 bunch fresh coriander (cilantro), chopped
    • 1 bunch fresh mint, chopped

    Dressing

    • 1/4 cup extra virgin olive oil
    • 1/4 cup lemon juice (approx. 1 juiced lemon)
    • 1 small hot chilli, deseeded, finely chopped

    Method

    1. Step 1

      Place beans, onion, capsicum, oranges and herbs in a large salad bowl.

    2. Step 2

      Add dressing ingredients to a glass jar and shake vigorously to emulsify. Pour over the salad ingredients and toss gently until well combined.

    3. Step 3

      Serve immediately or store in the fridge for 1-2 days. Recipe is unsuitable for freezing.

    Tips

    • This salad looks great served on a bed of rocket or baby lettuce.
    • Be careful not to touch your eyes for several hours after chopping chilli!
    • Swap canned beans with 3 cups of cooked beans.

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