White Bean, Orange and Arugula Salad
Equipment
- knife
- large serving bowl
Ingredients
- 1 small hot red chili thinly sliced
- 1/4 cup olive oil
- 2 T fresh lime juice
- 2 tsp red wine vinegar
- Sea salt ground black pepper
- 3 cups cooked white beans navy, cannellini, great northern (or 2 cans)
- 3 navel or blood oranges sliced or supremed
- 2 stalks celery very thinly sliced on a diagonal
- 1 cup sprouts pea, radish, or broccoli, divided
- 1/4 cup cilantro leaves divided
- 4 cups arugula
Instructions
- Combine the chili, oil, lime juice, vinegar, salt and pepper in a mixing bowl.
- Add the beans and let them marinate in the dressing while preparing the vegetables.
- Use a knife to peel the oranges by cutting the peel off each end of the orange, set the orange on the cut end to stabilize and cut the peel from the flesh from top to bottom all around the orange. Once the peel and outer membrane is removed, slice thinly crosswise.
- Add the oranges, celery, half the sprouts, cilantro and arugula to the beans and dressing, toss to coat and serve.
- Garnish with more spouts.