1 navel orange
1 Can (15 oz.) black beans, rinsed and drained
1 small yellow bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 finely chopped cilantro leaves (stems removed)
1/2 finely chopped scallions or green onions, white and green parts
1 Tbsp. fresh lime juice
1 tsp. canola oil
salt and freshly ground black pepper, to taste
Grate 1 tsp. of zest from orange, and set aside. Peel and section orange, holding it over a medium bowl to reserve juice. Chop sections and place them, with all juice collected into bowl. Add beans, yellow pepper, jalapeno, cilantro and scallions.
Whisk together lime juice and oil in small bowl. Mix it into salsa, tossing with fork to combine. Season to taste with salt and pepper.
Mix in orange zest. Let salsa stand 30 minutes before serving to allow flavors to develop and meld.
Salsa can be the basis of a great and quick meal. Simply eat it with crackers or baked chips, put it on salad lettuce or serve it over fish.