Photo by Gentl & Hyers
Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.
Recipe information
Yield
Serves 4
Ingredients
1 red Thai chile or other small hot red chile, thinly sliced
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons Sherry vinegar or red wine vinegar
Kosher salt, ground black pepper
2 cups cooked, cooled mixed beans (such as black-eyed peas, giant white lima beans, and/or gigante beans)
3 blood or navel oranges
2 small stalks celery, very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish, or broccoli), divided
1/2 cup cilantro leaves, divided
Preparation
Step 1
Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.
Step 2
Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4"-thick rounds.
Step 3
Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.
Step 4
Serve topped with remaining sprouts and cilantro.
Nutrition Per Serving
Calories (kcal) 310 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 37 Dietary Fiber (g) 8 Total Sugars (g) 10 Protein (g) 10 Sodium (mg) 15
How would you rate Blood Orange and Mixed Bean Salad With Sprouts?
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Reviews (2)
Back to TopDelicious summer salad!
Anonymous
1/6/2017
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