Citrus and Bean Salad

Notes: Katharine Kagel of Cafe Pasqual's in Santa Fe created this recipe.
Makes 7 cups, 8 servings


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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


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.

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.

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.

Created date

October 2003

Nutritional Information

Calories 289
Caloriesfromfat 24 %
Protein 13 g
Fat 7.6 g
Satfat 1 g
Carbohydrate 45 g
Fiber 8.2 g
Sodium 292 mg
Cholesterol 0.0 mg