Hello Readers! Sorry you haven’t seen anything from me in a while. I’ve been having behind the scenes technical trouble that now seems to be resolved (finger’s crossed). I now have to cram weeks worth of recipes on here before Christmas! Let’s start with this simple and yummy bean and citrus salad which is lovely for lunch or a light dinner.
adapted from: Bon Appetit Magazine
1 Thai chile (or other small hot red chile), thinly sliced
1/4 cup good olive oil
2 tablespoons fresh lime juice
2 teaspoons sherry vinegar, or red wine vinegar
salt + pepper
2 cups mixed, cooked beans (I used black-eyed peas and adzuki beans, but giant white lima and/or gigante beans work as well)
3 navel or blood oranges, pith removed and cut crosswise into 1/4″ thick rounds
2 celery stalks, thinly sliced on the diagonal
1/2 cup microgreens or sprouts of your choice
1/4 cup cilantro leaves
In a medium bowl, combine the chile, olive oil, lime juice, and vinegar. Season to taste with salt and freshly ground pepper. Add the beans and toss gently to coat. Let sit 10 minutes to allow flavors to meld. Add orange rounds, celery, microgreens and cilantro to beans. Season with salt and pepper; toss once. Serve topped with additional microgreens and cilantro if desired.