Tangy Beans with Celery & Citrus by Daphne Oz
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Add some seedless orange segments or peeled orange rounds to this recipe for a delicious pop of flavour, colour, and juiciness.
Ingredients
Olive oil
2 tbsp(s)
Fresh lemon juice
2 tbsp(s)
Lemon zest
1 tsp(s), or to taste
Shallots
1 medium, minced
Sea salt
2 pinch(es), or to taste
Black pepper
2 pinch(es), or to taste
Canned white beans
15 oz, drained and rinsed
Canned drained chickpeas
15 oz, rinsed
Cucumber
1 large, seedless, thinly sliced into half-moons
Celery
6 stalk(s), medium, finely chopped, celery leaves removed and kept whole
Castelvetrano whole olives
12 olive(s), smashed and pitted
Pickled onions
¼ cup(s), optional
Instructions
1
To make the vinaigrette, in a small bowl, whisk together the first six ingredients (oil through pepper); set aside.
2
In a large bowl, combine the white beans, chickpeas, cucumber, celery, celery leaves, olives, and optional pickled onions with the vinaigrette. Serve immediately or refrigerate a couple of hours to allow the flavours to marinate.
3
Serving size: 1/6th of recipe
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