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
4 Servings
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
Need to make a substitution?
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 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.
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