Blood Orange and Mixed Bean Salad With Sprouts
A vibrant and refreshing salad combining mixed beans, blood oranges, and fresh sprouts, dressed in a zesty chile-lime vinaigrette. This colorful dish balances hearty beans with citrus and crisp vegetables.
4 servings
20 min
Ingredients
- •1 whole 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
- •to taste Kosher salt, ground black pepper
- •2 cups cooked, cooled mixed beans
- •3 whole blood or navel oranges
- •2 stalks small stalks celery
- •1 cup sprouts
- •½ cup cilantro leaves
Cooking Instructions
- 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.
10 min
- 2.
Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4"-thick rounds.
5 min
- 3.
Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.
3 min
- 4.
Serve topped with remaining sprouts and cilantro.
2 min
