Now that winter is slowly coming to a close, we’re craving lighter, but still satisfying meals that will kick the cold season’s extra pounds. This salad wins on all counts. It’s a lovely, hearty dinner that tastes divine, looks brilliant and is a snap to make. Blood oranges are the undisputed star. Mmmmmmmm.
1 red chile
¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
Sea salt, fresh ground black pepper
2 cups cooked, cooled mixed beans (cannellini beans, white beans,
3 blood oranges
2 small celery stalks, very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish, or broccoli), divided
½ cup cilantro leaves
Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit for 10 minutes to allow flavors to fuse together. Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise
into ¼"-thick rounds. Add oranges, celery, and half of sprouts and cilantro to the bean mixture. Season with salt and pepper and toss once to combine. Serve topped with remaining sprouts and cilantro.
+adapted from Bon Appetit