Brazilian-Style Black Bean and Orange Salad with Toasted Cashews

Orange and black beans are a familiar pairing in Brazilian kitchens, and this salad keeps that combination front and center, tossing juicy orange segments with tender black beans, red onion, and cilantro over a bed of greens.

Black beans bring a good amount of soluble fiber to the bowl, and toasted cashews add crunch along with mostly unsaturated fat. The dressing — just lime juice, olive oil, cumin, and a pinch of chili — keeps things light without any cream or cheese weighing it down, which helps keep saturated fat low across the whole plate.

This salad works well as a light lunch on its own, or as a colorful side to grilled fish or chicken. It holds reasonably well in the fridge if you keep the dressing separate until serving.