Blood Orange and Mixed Bean Salad With Sprouts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/chris-morocco
Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.
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
Instructions
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.
Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4"-thick rounds.
Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.
Serve topped with remaining sprouts and cilantro.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment