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 flavor, color, and juiciness.
Ingredients
Olive oil
2 Tbsp
Fresh lemon juice
2 Tbsp
Lemon zest
1 tsp, or to taste
Shallot
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 chickpeas (garbanzo beans)
15 oz, drained and rinsed
Cucumber
1 large, seedless, thinly sliced into half-moons
Celery
6 rib(s), small, finely chopped, celery leaves removed and kept whole
Castelvetrano 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 flavors to marinate.
3
Serving size: 1/6th of recipe
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.