While Ann Tanenbaum and I were walking to exercise group between 6:15 to 6:45 a.m. last Friday, we talked about durable salads. She told me about this black bean salad recipe, and it sounded so good! So she emailed it to me and I immediately put mandarin oranges and black beans on my shopping list. The glory of salads like this is that you can keep it in the frig for days, and pop it out when you need to assemble a quick meal. Comments are Ann's.

Citrus Black Bean Salad

1/4 c oil (I use canola.)
1/4 c red wine vinegar
1/3 c orange juice

two 15-oz cans black beans, rinsed and drained
15-oz can whole kernal corn, drained
1 red pepper, large dice
1 green pepper, large dice
1 small onion, diced
one 11-oz can of mandarin oranges, drained

1. Whisk together vinegar, oil, and orange juice.
2. Add remaining ingredients.

For best flavor, cover and let stand at room temperature for several hours or refrigerate overnight. If chilled bring to room temperature before serving.

Ann: I usually refrigerate the salad, since I like to make it ahead of time. It's easy and usually a big hit since it's colorful, tasty, and healthy.

Ruth: I usually add 1/4 c sugar or sweetner to the dressing