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Citrus and Bean Salad





Yields
Makes 7 cups, 8 servings

Notes: Katharine Kagel of Cafe Pasqual's in Santa Fe created this recipe.

 2 cups (14 oz.) dried beans such as Red Appaloosa, Flor de Mayo, or Scarlet Runner
 2 cups finely chopped red onions, plus 1/2 cup thinly sliced red onion
 2 tablespoons minced garlic
  About 1 teaspoon salt
 1 cup minced parsley
 1/4 cup olive oil
 1/4 cup lemon juice
 2 tablespoons fresh-ground pepper
 1 tablespoon long, fine shreds orange peel
 1 tablespoon long, fine shreds lemon peel
 1 teaspoon long, fine shreds lime peel
 3 oranges (1 1/2 lb. total), peel and membrane removed, cut into round slices
Step 1
1

Sort beans for debris, then rinse. Bring beans and 2 quarts water to a boil over high heat in a 5- to 6-quart pan. Cover, boil for 2 minutes, and remove from heat. Beans are ready to cook after soaking for 2 hours, but are more digestible after 4 hours. Drain and rinse beans.

Step 2
2

In a 6- to 8-quart pan, bring 2 quarts water, beans, 1 1/2 cups chopped onions, and garlic to a boil over high heat. Reduce heat and simmer, covered, for 40 minutes. Add 1 teaspoon salt and simmer until beans are just tender to bite, 30 to 40 minutes longer.

Step 3
3

Drain beans and let cool in a bowl. Gently mix in remaining 1/2 cup chopped onion, parsley, oil, lemon juice, and pepper. Garnish with onion slices, and orange, lemon, and lime peels. Spoon over orange slices. Add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories289
% Daily Value *
Total Fat 7.6g10%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 292mg13%
Total Carbohydrate 45g17%

Dietary Fiber 8.2g30%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.