If day three’s Cinco de Mayo recipe was the most difficult in this five-day series, I imagine Day Four’s will be the most polarizing. Bean salad? With herbs and citrus? Okay…
Back in March, I posted a quinoa salad recipe that featured black beans and oranges. I promptly received feedback that people were willing to give it a try, but were frankly a bit skeptical about the combination. This bean salad calls on essentially the same flavors but with beans in place of the quinoa.
Both are a dream for someone in search of plant-based protein, and this is a particularly nice addition to a Cinco de Mayo for brunch.
Now, I know you are out there thinking, “Beans for brunch?” You are just going to have to keep on keeping on with the imagination you just used to accept black beans and oranges are a great combo. I assure you, they truly are a good pair.
Plus, “Beans for Brunch” is just so catchy. The phrase is practically its own hashtag, and one that I am fairly certain is capable of generating a number of off-color jokes. Moving on…
Pull together this recipe for a quick side dish, or let it sit covered in the refrigerator for a day or two so the flavors meld. It is fairly inexpensive, makes a good amount, and holds up well, so I see a future for this at summertime picnics as well. Find your own way to enjoy!
Mexican Bean and Citrus Salad
Yield 4 -6 servings
- 1, 15-ounce can black beans
- 1, 15-ounce can cannellini beans
- 1, 15-ounce can pinto beans
- 6 scallions
- 1 large handful of cilantro leaves, roughly chopped
- 2 tablespoons chopped fresh oregano
- 1 orange, zested and juiced
- 1-2 limes, juiced
- 1 tablespoon olive oil
- salt and pepper to season
- Rinse and drain the beans.
- Trim the scallions and thinly slice the white and light green parts. Reserve the dark green parts for use in another dish or discard.
- In a large bowl, combine the beans, white and light green parts of the scallions, cilantro, oregano, orange zest and juice, lime juice, and olive oil.
- Toss or stir gently to combine, then season with salt and pepper.
What's up with the 1-2 limes? Why not just pick a number? The original recipe called for the juice of 1 1/2 limes, which drives me mad. What am I supposed to do with a rogue 1/2 lime? If you like tart, go with 2 limes. If you prefer sweet, use one and let the orange shine through.