Nutritional Info

Nutrition Facts

Serving Size 1 (187g)

Calories 171
Calories from Fat 26 (15%)
Amount Per Serving %DIV
Total Fat 2.9g 4%
Saturated Fat 0.9g 5%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 6.6mg 2%
Sodium 232.8mg 10%
Potassium 222.5mg 5%
Total Carbohydrate 33.1g 11%
Dietary Fiber 2.9g 12%
Sugars 21.4g
Protein 2.8g 6%

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Recipe Description
There are many opportunities to make this salad because the ingredients are available all throughout the year. The combination of flavors suit summer picnics, as well as winter dinners.  
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
3 Cup(c)  cooked black beans, drained and rinsed
1   red bell pepper, chopped
1/2   green bell pepper, chopped
1/4 Cup(c)  red onions, chopped
2   scallions, sliced (use all the green tops if they're crisp)
1   celery rib, chopped
1   orange
5 1/2 Tablespoon(T)  orange juice
5 1/2 Tablespoon(T)  lemon juice
1 Teaspoon(t)  extra virgin olive oil
1/4 Teaspoon(t)  tabasco sauce
1/4 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  cumin, ground
1/4 Teaspoon(t)  coriander, ground


In a large bowl, combine the beans, bell peppers, onions, scallions and celery. Cut the orange in half and scoop out the segments, as you would a grapefruit. Place the segments into the bowl with the beans. Squeeze the juice from the orange halves into a small bowl. Remove the seeds, if any. Whisk in the remaining ingredients. Pour over the salad and toss.


Additional notes

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