Black Bean and Orange Salsa

While most superfoods are bright in color (broccoli, tomatoes, salmon, sweet potatoes, and blueberries - to name a few), there's another hue to consider: black. These superfoods offer high levels of healthy phytonutrients, including plant pigments called anthocyanins. Get in the black with this recipe from the American Institute for Cancer Research 20 minutes prep time | Serves 8 Ingredients: 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 c cilantro leaves (stems removed), finely chopped 1/2 c finely chopped scallions, white and green parts 1 Tbsp fresh lime juice 1 tsp canola oil Salt and freshly ground black pepper, to taste Directions: 1. Grate 1 teaspoon of zest from orange. 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. 2. Whisk together lime juice and oil in a small bowl. Mix it into salsa, tossing with a fork to combine. Season to taste with salt and pepper. 3. Mix in orange zest. Let salsa stand 30 minutes before serving to allow flavors to develop and meld. This salsa keeps for 24 hours, tightly covered, in the refrigerator.