Orange, Avocado, Black Bean Salad

Orange, Avocado and Black Bean Salsa Salad

Midge Lane

4 naval oranges

one 19-oz can of black beans, drained and rinsed

½ cup salsa (mild, med, or hot)

1 red pepper, chopped

1 just ripe avocado, chopped

1/2 cup fresh minced cilantro

½ cup diced red onion

Salt & Pepper

2 T fresh lime juice

Cut the top and bottom off the orange.  Place on a cutting board and slice off the peel and pith (white stuff).

Cut each orange.  Place in a medium sized bowl.

Add the remaining ingredients. Gently toss. Stores in the fridge, until serving time.

Tastes great, for up to 3 days in the fridge.

Makes six 1-cup servings