Blood Orange and Mixed Bean Salad With Sprouts

Name: Blood Orange and Mixed Bean Salad With Sprouts
Yield: 4 servings
Ingredients: 1 1 red Thai chile or other small hot red chile, thinly sliced; 1 1/4 cup olive oil; 1 2 tablespoons fresh lime juice; 1 2 teaspoons Sherry vinegar or red wine vinegar; 1 Kosher salt, ground black pepper; 1 2 cups cooked, cooled mixed beans (such as black-eyed peas, giant white lima beans, and/or gigante beans); 1 3 blood or navel oranges; 1 2 small stalks celery, very thinly sliced on a diagonal; 1 1 cup sprouts (such as alfalfa, radish, or broccoli), divided; 1 1/2 cup cilantro leaves; 1 divided

From the kitchen of Carly

Blood oranges bring bright sweetness to creamy beans in this textured salad, while sliced chile adds heat and fresh lime sharpens everything up. Crisp sprouts and cilantro keep it light and alive. A simple, satisfying bowl that gets better as it sits.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 red Thai chile or other small hot red chile, thinly sliced
11/4 cup olive oil
12 tablespoons fresh lime juice
12 teaspoons Sherry vinegar or red wine vinegar
1Kosher salt, ground black pepper
12 cups cooked, cooled mixed beans (such as black-eyed peas, giant white lima beans, and/or gigante beans)
13 blood or navel oranges
12 small stalks celery, very thinly sliced on a diagonal
11 cup sprouts (such as alfalfa, radish, or broccoli), divided
11/2 cup cilantro leaves
1divided

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.