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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick through dried beans, discarding any bad ones. | 2. Rinse beans. | 3. Place beans in a large pot. | 4. Add enough water to cover beans by 2 inches. | 5. Bring to a boil, cook for two minutes, and then turn off the heat. | 6. Let beans soak in covered pot for one hour. | 7. Bring to a boil, covered. | 8. Reduce heat and simmer for 30 minutes. | 9. (Beans should be firm, not mushy.) Drain beans and rinse with cold water. | 10. Dry beans on paper towel. | 11. In large bowl, combine olive oil, lime juice, salt, garlic and cilantro. | 12. Peel and section oranges. | 13. Cut orange sections into 1/2 inch pieces. | 14. Stir pieces into olive oil mixture. | 15. Add beans and stir gently. | 16. Mix well. | 17. Store in refrigerator until ready to serve. | 18. Just before serving, peel avocados and chop the flesh into 1/2 inch pieces. | 19. Gently stir into salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	3	cups	dried	1984.62	362.9352	125.712	8.2644
olive oil	1/2	cup		954.72	0.0	0.0	108.0
lime juice	6	tablespoons		22.6875	7.6412	0.3812	0.0635
salt	1	teaspoon		-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
navel orange	3			-	-	-	-
avocado	2		ripe	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.