Time: 15 minutes
Makes: 2 servings

Per serving

Calories 293
Protein 10 g
Fat 7 g
Carbohydrates 50 g
Calcium 143 mg
Sodium 489 mg
Cholesterol 0 mg

Ingredients

¼ cup orange juice (no sugar added)
2 tablespoons freshly squeezed lime juice
1 tablespoon each chopped fresh cilantro
(Chinese parsley) or Italian (flat-leaf) parsley
and red wine vinegar ¼ teaspoon granulated sugar
Dash pepper
6 ounces rinsed drained canned black (turtle)
beans, or dried black beans soaked over-night
and cooked to tender
½ cup cooked long-grain rice
¼ cup diagonally sliced scallions (green onions)
5 small pimiento-stuffed green olives, sliced
2 tablespoons chopped rinsed and drained
pimiento
4 green leaf lettuce leaves
½ cup chicory (curly endive)
¼ medium avocado (about 2 ounces), pared and
thinly sliced
1 small orange (about 6 ounces), peeled and sliced
Garnish: cilantro or Italian parsley sprigs

Instructions

1. In 1-cup liquid measure combine orange juice, lime juice, cilantro, vinegar, oil, sugar, and pepper and stir to combine. Set aside. 2. In medium mixing bowl combine beans, rice, scallions, olives, and pimiento. 3. Around edge of serving platter arrange lettuce and chicory; spoon bean mixture onto center of platter and decoratively arrange avocado and orange slices around bean mixture. Pour dressing over entire salad. 4. Garnish with cilantro sprigs.