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Features for "Avocado Orange Black Bean Salad"
Served as starter. Vegetarian dish. Speciality: Low Cholesterol diet.
Ingredients for "Avocado Orange Black Bean Salad" (Click here for measurement conversion) 3 cups dried Black Beans
1/2 cup Olive Oil
6 Tablespoons fresh Lime Juice
1 teaspoon Salt
1 Clove Garlic, minced
3 Tablespoons finely chopped Cilantro
3 navel Oranges
2 ripe but firm Avocados
Method for "Avocado Orange Black Bean Salad"
Pick through dried beans, discarding any bad ones. Rinse beans. Place beans in a large pot. Add enough water to cover beans by 2 inches. Bring to a boil, cook for two minutes, and then turn off the heat. Let beans soak in covered pot for one hour. Bring to a boil, covered. Reduce heat and simmer for 30 minutes. (Beans should be firm, not mushy.) Drain beans and rinse with cold water. Dry beans on paper towel. In large bowl, combine olive oil, lime juice, salt, garlic and cilantro. Peel and section oranges. Cut orange sections into 1/2 inch pieces. Stir pieces into olive oil mixture. Add beans and stir gently. Mix well. Store in refrigerator until ready to serve. Just before serving, peel avocados and chop the flesh into 1/2 inch pieces. Gently stir into salad.
Comments
Preparation time: 1 1/2 hours
Cooking time: 2 hours
Serves: 12
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