Blood Orange and Mixed Bean Salad with Sprouts

Name: Blood Orange and Mixed Bean Salad with Sprouts
Ingredients: 1 red Thai chile or other small hot red chile, thinly sliced; ¼ 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 celery stalks, very thinly sliced on a diagonal; 1 cup sprouts (such as alfalfa, radish, or broccoli), divided; ½ cup cilantro leaves, divided

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Servings: 4

Cost: $3.19 /serving

Author : Chris Morocco

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Blood Orange and Mixed Bean Salad with Sprouts

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 ¼"-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.

Blood Orange and Mixed Bean Salad with Sprouts

Servings: 4

Cost: $3.19 /serving

Author : Chris Morocco

Ingredients

Instructions

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