BLACK BEAN AND ORANGE SALSA

1 navel orange
1 (15 ounce) can black beans, rinsed and drained
1 small orange or yellow bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 cup cilantro leaves (stems removed), finely chopped
1/2 cup finely chopped scallions, white and green parts
1 tablespoon fresh lime juice
1 teaspoon canola oil
Salt and freshly ground black pepper

Grate 1 teaspoon of zest from the orange and set aside. Peel and section the orange, holding it over a medium bowl to reserve the juice. Chop the sections and place them in a bowl into which the juice collected. Add the orange zest, beans, yellow pepper, jalapeno, cilantro and scallions.

Whisk together the lime juice and oil in a small bowl. Mix into the salsa, tossing with a fork to combine. Season to taste with salt and pepper.

Let the salsa stand 30 minutes before serving to allow the flavors to develop and meld. This salsa keeps for 1 to 2 days, tightly covered, in the refrigerator.

Makes 8 servings

Nutritional information per serving: 44 cal., 0 g fat (0 g sat.), 0 mg chol., 10 g carb., 165 mg sodium, 3 g fiber, 2 g pro.

Source: American Institute for Cancer Research