Mexican Black Bean-And-Citrus Salad

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1 tablespoon olive oil

1 cup diced onion

1 cup diced red bell pepper

2 teaspoons grated tangelo rind

1/4 cup fresh tangelo juice

3 tablespoons fresh lime juice

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon hot sauce

1 1/2 cups tangelo sections (about 8 tangelos)

1/4 cup finely chopped fresh cilantro

2 (15-ounce) cans black beans, rinsed and drained

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