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Epicurious

Blood Orange and Mixed Bean Salad With Sprouts

4.4

(2)

Image may contain Food Dish Meal Plant and Salad
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

  1. 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
TagsSaladBlood OrangeOrangeCitrusFruitThai ChileChileVegetableBean and LegumeCelerySproutMainSideLunchDinnerDairy FreeGluten FreeNut FreeVegetarianVeganBon Appétit

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