The following recipe was shared at my Caribbean dinner event. You can read about it and get additional Caribbean recipes from the event HERE.
shared at the event by Betsy
1 (11-ounce) can mandarin orange sections, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 commercially roasted sweet red pepper, sliced
2 to 3 tablespoons chopped fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar or balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Drain orange sections, reserving 1/3 cup juice.
Combine orange sections, beans, red pepper, and cilantro in a large bowl.
Whisk together reserved orange juice, olive oil, and next 3 ingredients; pour over orange mixture, tossing well.
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