Black Bean & Citrus Salad

This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease.

Ingredients
1 large onion, diced (1 cup)
1 red bell pepper, seeded and diced (1 cup)
6 oranges, sectioned, membranes ad pith removed (1 1/2 cups)
2 tsp orange zest
1/4 cup fresh orange juice, reserved from orange sections
3 tbs fresh lime juice
1/2 tsp ground cumin
1/4 - 1/2 tsp Tabasco or other hot sauce
1/2 - 1 cup chopped cilantro
2 15-oz cans black beans, drained and rinsed
arugula or baby spinach

Directions

1. Stir-fry onion and pepper in a nonstick sauce pan over medium heat until just tender. Add orange juice or water as necessary. Set aside.

2. Place orange sections in a large bowl.

3. Combine orange zest, orange juice, lime juice, cumin, and Tabasco in a bowl.

4. Add onion mixture, cilantro, and beans to orange sections. Add juice mixture and toss to combine. Serve over a bed of arugula or baby spinach.