Mexi-Cali Salad
By America's Test KitchenPublished on July 20, 2011
Time
20 minutes
Yield
Serves 4
Ingredients
1 cup segments from 3 large navel oranges ¾ cup canned black beans, rinsed and drained1 ripe avocado, pitted, peeled, and cut into ¼-inch chunks2 tablespoons lime juice ½ garlic clove, minced⅛ teaspoon dried oregano ⅛ teaspoon chili powder ¼ teaspoon salt 3 tablespoons extra virgin olive oil 1 (6-ounce) bag baby spinach
Before You Begin
Oranges, black beans, and avocado get a kick from tangy lime.
Instructions
- Roughly chop orange segments and toss with beans and avocado in medium bowl. Combine lime juice, garlic, oregano, chili powder, salt, and oil in small jar. Seal tightly with lid and shake dressing to combine. Toss bean mixture with 1 tablespoon dressing. Toss spinach with remaining dressing in large bowl and divide among 4 plates. Top spinach with bean mixture. Serve.
Time
20 minutesYield
Serves 4Ingredients
1 cup segments from 3 large navel oranges
¾ cup canned black beans, rinsed and drained
1 ripe avocado, pitted, peeled, and cut into ¼-inch chunks
2 tablespoons lime juice
½ garlic clove, minced
⅛ teaspoon dried oregano
⅛ teaspoon chili powder
¼ teaspoon salt
3 tablespoons extra virgin olive oil
1 (6-ounce) bag baby spinach
Test Kitchen Techniques
Ingredients
1 cup segments from 3 large navel oranges
¾ cup canned black beans, rinsed and drained
1 ripe avocado, pitted, peeled, and cut into ¼-inch chunks
2 tablespoons lime juice
½ garlic clove, minced
⅛ teaspoon dried oregano
⅛ teaspoon chili powder
¼ teaspoon salt
3 tablespoons extra virgin olive oil
1 (6-ounce) bag baby spinach
Test Kitchen Techniques
Ingredients
1 cup segments from 3 large navel oranges
¾ cup canned black beans, rinsed and drained
1 ripe avocado, pitted, peeled, and cut into ¼-inch chunks
2 tablespoons lime juice
½ garlic clove, minced
⅛ teaspoon dried oregano
⅛ teaspoon chili powder
¼ teaspoon salt
3 tablespoons extra virgin olive oil
1 (6-ounce) bag baby spinach
Test Kitchen Techniques
Why This Recipe Works
There’s something appealing about savory green salads with sweet chunks of fresh, juicy citrus. But in most of the Mexi-Cali salad recipes we tried, the fruit tended to get lost in the mix. In our recipe, we emphasized the lime by using the juice as the base of our dressing, We also made easy work of removing the rind, bitter pith, and fibers by using a sharp paring knife or serrated knife. These techniques helped us bring new life to our Mexi-Cali Salad recipe.
Before You Begin
Oranges, black beans, and avocado get a kick from tangy lime.
Instructions
- Roughly chop orange segments and toss with beans and avocado in medium bowl. Combine lime juice, garlic, oregano, chili powder, salt, and oil in small jar. Seal tightly with lid and shake dressing to combine. Toss bean mixture with 1 tablespoon dressing. Toss spinach with remaining dressing in large bowl and divide among 4 plates. Top spinach with bean mixture. Serve.
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