Breakfast Recipes: Blood Orange and Mixed Bean Salad with Sprouts
Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.
1 red Thai chile or other small hot red chile, thinly sliced
¼ 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 celery stalks, 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 ¼”-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.