Citrusy White Bean Salad
A bright and energizing salad, this “supremely” nutritious
vitamin and mineral-packed recipe combines protein and fiber-rich white beans
with mineral-laden watermelon radish and refreshing citrus, herbs and apple
cider vinegar.
Yields: 4 servings
3 Tbsp olive oil
1 Tbsp apple cider vinegar
½ tsp Celtic sea salt
¼ tsp black pepper
1 (15 oz) can Great Northern beans,
rinsed and drained
1 medium watermelon radish,
quartered lengthwise and thinly sliced crosswise (can use 4 medium white
radishes, thinly sliced)
1 stalk celery, thinly sliced
3 scallions, white and green parts,
sliced
2 naval oranges, supremed*, juices
reserved
Juice from supremed oranges* or 1
Tbsp orange juice
¼ cup fresh chives, sliced
¼ cup fresh parsley, chopped
In a mixing bowl, place olive oil, vinegar, salt and pepper;
stir to combine.
To the dressing, add drained beans, radishes, celery and
scallions; stir to combine.
*To supreme the oranges, slice off both ends of the oranges.
Place an orange on the cutting board, cut side down. Using a sharp knife, make
wide cuts down the sides, slicing off the peel and pith, working around the
whole orange until completely peeled. Holding the peeled orange in one hand and
working over the bowl to catch juices, slice each section on either side of the
skin so that when the section is removed, there is no skin. Place sections in
bowl. When all sections are removed from orange, squeeze the remaining
de-sectioned orange skins to add juices to the bowl. Messy deliciousness!
Repeat with second orange. (If you do not want to supreme
the oranges, simply peel and section as usual—you may want to cut them in half—and
then add 1 Tbsp bottled orange juice to the salad.) Gently stir orange sections
into the salad.
Lastly, add delicate fresh chives and parsley, gently
stirring only enough to combine, careful not to bruise the herbs.
Recipe
courtesy of the kitchen at Lemon Street Market. For more information, visit LemonStreetMarket.com.
