Mexican Black Bean-And-Citrus Salad

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced red bell pepper
• 2 teaspoons grated tangelo rind
• 1/4 cup fresh tangelo juice
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot sauce
• 1 1/2 cups tangelo sections (about 8 tangelos)
• 1/4 cup finely chopped fresh cilantro
• 2 (15-ounce) cans black beans, rinsed and drained

1. Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and diced bell pepper, and saute 5 minutes or until tender.
2. Combine rind and next 6 ingredients (rind through hot sauce) in a small bowl. Combine onion mixture, tangelo sections, cilantro, and beans in a bowl. Add juice mixture; toss gently.

olive oil, onion, red bell pepper, tangelo rind, tangelo juice, lime juice, sugar, salt, ground cumin, hot sauce, tangelo sections, fresh cilantro, black beans

Taken from www.myrecipes.com/recipe/mexican-black-bean-and-citrus-salad (may not work)