blood orange and mixed bean salad with sprouts

Photo and recipe by  Bon Apetite

Photo and recipe by Bon Apetite

serves 4


  • 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


  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.

  2. Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into ¼"-thick rounds.

  3. Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.

  4. Serve topped with remaining sprouts and cilantro.