Copyright 2015. The Food Fairy. All rights reserved.
Red and White Bean & Orange Salad
Yield: 6 servings
- 1 can cannellini beans, rinsed and drained
- 1 can red kidney beans, rinsed and drained
- 1 shredded carrot
- 2 celery, sliced
- 3-4 small summer or Campari tomatoes, large dice
- ½ red onion or about ½ cup, diced
- 2 oranges
- 1 orange bell pepper
- ½ bunch parsley, minced or herb of your choice
- 1 pint orange juice, reduced to 6 TBLSP or use 6 TBLSP OJ concentrate
- 2 TBLSP lime juice
- 1 TBLSP honey or agave
- 4 TBLSP olive oil
First begin to reduce your fresh squeezed orange juice over low heat. This may take up to 20-30 minutes. So keep watching it.
Meanwhile, drain and rinse the canned beans. Drain again and add to a large bowl. Shred a carrot onto the beans. Add 2 celery stalks, thinly sliced. Cut the summer, or in winter, Campari tomatoes into large dice and add to beans along with about ½ cup diced red onion. Check on your orange juice reduction.
Add two oranges cut into large dice. One way to obtain this cut is to peel 2 navel oranges and then cut in half pole to pole. Lay each orange half flat and make two cuts through pole to pole again. Turn the orange half 90 degrees and cut across the orange about 4-5 slices so you now have a large diced orange. Add to the beans. Now, check on your orange juice.
Cut the orange bell pepper into 1 ½ inch long and ½ inch wide strips or however you prefer your peppers cut. Add to salad along with 1/3-1/2 cup minced fresh parsley or fresh green herb of your choice.
To make the dressing, add 2 TBLSP fresh lime juice to your 6 TBLSP of reduced orange juice. Sweeten with 1 TBLSP honey or agave. Slowly whisk in a fine drizzle of 4 TBLSP olive oil. Season to taste with salt.
Pour dressing over salad and toss gently. Serve room temperature or chill for later. Keeps nicely for about a week.