A versatile citrus side salad perfect for any season!

1 red Thai chili pepper or other small hot chili, thinly sliced/.
¼ cup olive oil
2 tbs fresh lime juice
2 tsp sherry vinegar and red wine
Kosher salt, ground black pepper
2 cups cooked, cooled mixed beans
3 blood navel, or regular oranges
2 small stalks celery, thinly sliced on a diagonal
1 cup sprouts (if desired)
½ cup cilantro leaves, divided

Original recipe found at: www.epicurious.com

  1. Combine chili, oil, lime juice and vinegar in a medium bowl. Season with salt and pepper.
  2. Add beans and toss to coat. Let sit 10 minutes to allow flavors to marry.
  3. Meanwhile using a small knife, remove peel and pith from oranges. Cut crosswise into ¼” thick rounds.
  4. Add oranges, celery, and half of sprouts and cilantro to beams. Season with salt and pepper and toss once to combine.
  5. Serve topped with remaining sprouts and cilantro.
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