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Black Bean and Mandarin Orange Salsa


By The Bean Queen (Visit website)



I was running a bit behind in planning my tailgate menu for the ASU vs. Oregon State football game a couple of weeks ago. I like to theme my menus based on the team that we are playing, but I couldn't seem to draw any inspiration from Corvallis, Oregon or the Beaver mascot....is beaver even edible? Well, with it being October, it suddenly hit me, I would go with the team colors....ORANGE and BLACK! After my epiphany, I was able to quickly plan a color themed, or close enough, color themed menu!

ASU vs. Oregon State - October 3, 2009

Grilled Sliders with Cheddar Cheese (I am not that good at grilling, so I figured the meat was the black part!)Black Bean and Mandarin Orange Salsa with Tortilla ChipsCarrots with Ranch (I put black food coloring in the ranch...didn't go over so well!)Pumpkin Pie Dip with Ginger Snaps & Chocolate Teddy Grahams (Recipe Coming Soon!)

This wasn't one of my most elaborate menus, but it went over really well with my guests, especially this salsa. It was such a nice refreshing change from the normal black bean salsas that usually have corn in them, the sweetness of the oranges paired really well with the salty black beans. I usually end up with leftovers of most of the things I bring, but not with this one, the bowl was licked clean!

Black Bean and Mandarin Orange Salsa
adapted from Coastal Living - January 1998

1 (11 oz.) can mandarin orange sections, undrained
2 (15 oz.) cans black beans, rinsed and drained
1/2 c. roasted red pepper (from a jar), diced
3 Tbsp. chopped fresh cilantro
3 Tbsp. olive oil
3 Tbsp. red wine vinegar (or you can use balsamic)
1/4 tsp. salt

Drain orange sections, reserving 1/3 cup of the juice.

Combine orange sections, beans, red pepper, and cilantro in a large bowl; set aside.

Whisk together the reserved orange juice, olive oil, red wine vinegar and salt; pour over orange mixture, tossing well. Chill until serving and serve with tortilla chips.


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