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Blood Orange and Mixed Bean Salad with Sprouts

Serves 4 | Recipe & photo:


  • 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

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 1/4"-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.


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