Blood Orange and Mixed Bean Salad with Sprouts
Recipe and Photo by Bon Appetit
Squeeze a little zest into your next meal. Packed with Vitamin C and antioxidants, oranges are a smart choice during the coldest part of the year. It doesn't hurt that they are also incredibly versatile when it comes to cooking. This mouth-watering orange recipe is sure to bring a burst of sunshine to your day. Winter may be dull, but citrus sure isn’t.
1 red Thai chile or other small hot red chile, thinly sliced
¼ cup olive oil
2 tbsp fresh lime juice
2 tsp 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
½ cup cilantro leaves, divided
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.