Blood orange and mixed bean salad with sprouts

Delight in a vibrant mix of blood oranges and assorted beans, topped with fresh sprouts for a burst of flavor in every bite. A colorful, nutritious choice!

Ingredients:

• 1 red Thai chile or other small hot red chile, thinly sliced
• 1/4 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 stalks celery, very thinly sliced on a diagonal
• 1 cup sprouts (such as alfalfa, radish, or broccoli), divided
• 1/2 cup cilantro leaves, divided

Instructions:

1. Mix together chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and stir gently. Allow mixture to rest for 10 minutes for the flavors to blend.
2. In the meantime, peel and remove white pith from oranges using a small knife. Slice crosswise into 1/4"-thick rounds.
3. Combine oranges, celery, and half of sprouts and cilantro with the beans. Season with salt and pepper and gently mix.
4. Present by sprinkling the remaining sprouts and cilantro on top.

Summary:

• Calories: 2058 kcal
• Fat: 58 g
• Protein: 100 g
• Carbs: 302 g
• Potassium: 8211 mg
• Magnesium: 835 mg