Follow these steps for perfect results
olive oil
red onion
quartered and thinly sliced
red bell pepper
finely diced
black beans
drained and rinsed
navy beans
drained and rinsed
scallions
thinly sliced
orange juice
preferably fresh
clementines
peeled and sectioned
orange zest
grated
mint leaves
thinly sliced
salt
pepper
freshly ground
Heat the olive oil in a wide skillet or stir-fry pan.
Add the red onion and sauté over medium heat until translucent.
Add the bell pepper and continue to sauté until the onion is golden.
Add the black beans, navy beans, scallions, and orange juice to the skillet.
Cook over medium heat until the beans are hot, about 3-4 minutes.
Stir in the clementines, orange zest (if using), and mint.
Season with salt and pepper to taste.
Serve immediately.
Expert advice for the best results
For a spicier flavor, add a pinch of red pepper flakes.
Allow the salad to sit for at least 15 minutes to allow the flavors to meld.
If you don't have clementines, you can use other small oranges like satsumas.
Everything you need to know before you start
5 minutes
Can be made a day ahead; flavors meld well.
Serve in a colorful bowl and garnish with extra mint leaves.
Serve chilled or at room temperature.
Pairs well with grilled chicken or fish.
Complements the citrus and herbs.
Discover the story behind this recipe
Commonly served as a side dish or light lunch in Mediterranean countries.
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