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Blood Orange and Mixed Bean Salad with Sprouts

HG Cooks

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.

Serves 4


  • 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.

HG Cooking Essentials