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Black Bean and Orange Salad Recipe Wins $500 in Florida Citrus Contest

February 11th, 2010 · No Comments

 

Louise Klein with Black Bean Salad

Congratulations to Louise Kline, who has won $500 for her Black Bean and Orange Salad Recipe at the Florida State Fair. The Florida Citrus Healthy, Pure &  Simple® Recipe Contest was sponsored by the Florida Dept. of Citrus.

Judges said that they liked the bright flavors and addition of cumin and cilantro in the dish that played off the sweet oranges and onions.

First prize winner was Tina Davis of Plant City, who used an Orange Vinaigrette to dress a Broccoli Salad. She won $300 for her dish.

You can see photos of the dishes and other winners, and get the recipes at the Florida Dept. of Citrus web site, here.

Black Bean and Orange Salad Recipe

  • 2 medium Florida oranges
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 cup minced cilantro
  • 1 teaspoon minced garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • Dash of salt
  • 1 teaspoon minced garlic
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1 1/2 cups black beans, drained
  • Dash of salt
  • Romaine lettuce leaves

Peel oranges; cut into thin slices and remove seeds. Combine orange juice, olive oil, mustard, cilantro, garlic, cumin, pepper and salt in large bowl. Add orange slices, feta cheese, red onion and black beans; toss well. Serve salad mixture over romaine lettuce leaves.

Note: If preparing in advance, refrigerate salad. Bring to room temperature before serving.

(Recipe from Louise Kline, Fort Myers, Fla., grand prize winner in the Florida Citrus: Healthy, Pure & Simple® Recipe Contest 2010.)

Orange Vinaigrette Broccoli Salad Recipe

  • 6 cups fresh broccoli
  • Zest of 1 Florida orange
  • 1 cup Florida orange juice
  • 1/4 cup olive oil
  • 1 grated carrot
  • 1/4 cup golden raisins
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup chopped pecans

Steam broccoli in basket over boiling water with orange zest added for 8 to 10 minutes or just until tender crisp. Meanwhile, combine orange juice, olive oil, carrot, raisins, salt and pepper in large bowl; blend well. Drain broccoli and add to vinaigrette; toss to coat. Sprinkle with pecans; toss gently. Serve hot or at room temperature.

(Recipe from Tina Davis, Plant City, Fla., first prize winner in the Florida Citrus: Healthy, Pure & Simple® Recipe Contest 2010.)

Tags: Florida! · Recipes: What's Cooking! · Today in the World of Food

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