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RDJ-- Mexican Black Bean and Citrus Salad, 08-09-12  RDJ
 Aug 09, 2012 06:38 PDT 

Volume 15      Number 141
US Library of Congress ISSN: 1530-3292

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Mexican Black Bean and Citrus Salad

1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
2 teaspoons grated tangelo rind
1/4 cup fresh tangelo juice
3 tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce
1 1/2 cups tangelo sections (about 8 tangelos)
1/4 cup finely chopped fresh cilantro
2 (15-ounce) cans black beans, rinsed and drained

Heat the olive oil in a nonstick skillet over medium-high heat. Add the
onion and diced bell pepper, and sauté 5 minutes or until tender.

Combine rind and next 6 ingredients (rind through hot sauce) in a small
bowl. Combine onion mixture, tangelo sections, cilantro, and beans in a
bowl. Add juice mixture; toss gently. Makes 6 servings.

(Oranges or tangerines can be substituted for tangelos)

Nutritional Information
Amount per serving
    Calories: 174
    Calories from fat: 16%
    Fat: 3.1g
    Saturated fat: 0.5g
    Monounsaturated fat: 1.7g
    Polyunsaturated fat: 0.5g
    Protein: 8.3g
    Carbohydrate: 30.9g
    Fiber: 6.5g
    Cholesterol: 0.0mg
    Iron: 2.4mg
    Sodium: 418mg
    Calcium: 56mg

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from Wendy

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some time ago ANNE asked about cooking corn in the microwave. The
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Pete the Cat - I Love My White Shoes by Eric Litwin

This is one of those rare books with a message in a delightful format. A
friend recommended it to me, and said she'd bought copies as Christmas
gifts for her adult family members. (I think I'm going to steal her
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