1/2 tsp olive oil
1/2 medium uncooked red onion(s), thinly sliced
2 clove(s) (medium) garlic clove(s), finely chopped
1/4 tsp ground cumin
1 cup(s) canned black beans, rinsed and drained
2 medium orange(s), peeled, segmented*
2 Tbsp cilantro, fresh, chopped
2 tsp red wine vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
In a large skillet, warm oil over medium-high heat. Add onion; saut 2 minutes. Add garlic and cumin; cook 1 minute more.
Stir in black beans; cook just until heated through, about 1 to 1 1/2 minutes. Transfer bean mixture to a medium-size bowl; stir in oranges, cilantro and vinegar. Season to taste with salt and pepper; serve. Yields about 3/4 cup per serving.