April 4, 2011

Spicy Cuban Salad with Black Beans and Mandarin Oranges

Now that the weather is beginning to get nice, I start to think about summer picnics and barbeque's and all the wonderful salads that go along with those get-togethers. This colorful and spicy salad is one I make for almost all my parties. The best part is that it is very low in calories and fat, but high in the good nutrients plus loads of flavor!


 15 oz can Mandarin oranges drained
1 c. shredded carrot
1/3 c. chopped cilantro
1/4 c. balsamic vinegar
1T sugar or 1 packet of substitute
1 tsp. chopped fresh jalapeno
15 oz can black beans drained and rinsed


Combine all ingredients and set in the refrigerator for 30 -245 minutes to allow the flavors to blend.
Serve on top of mixed fields greens or endive.

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