Black Bean Salsa
4 cups black beans (drain and rinse well if using canned)
1 can mandarin oranges (11 oz, drained but reserve the juice for dressing)
3 avocados, diced
2 roasted red peppers (instructions below)
1/2 cup - 1 cup cilantro (chopped, to taste)
1/2 teaspoon garlic powder
1 teaspoon cumin
2 tablespoon oil
3 tablespoon reserved mandarin juice
1 tablespoon balsamic vinegar
juice of 1 lime
In a large bowl combine black beans, mandarin oranges, avocado, roasted red peppers and cilantro. add garlic powder and cumin.
In a small bowl, combine oil, mandarin juice, balsamic and lime. pour over the salad and toss evenly.
You can sub pineapple for the mandarin oranges for similar results just make sure it's packed in juice and not syrup. the syrup will not set right in the dressing.
Roasted red peppers: Cut your peppers in half and remove the seeds. put them skin-side up in a broiler pan. you might need to flatten them some. Turn on the broiler and let them cook until the skins are black and blistered. once removed, put them in a ziplock bag and let cool for 15 minutes. the skins will peel right off!