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Winter Citrus Salad with Marinated White Beans & Olives

Print Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients
  

  • 1 540 ml can white kidney beans, drained & rinsed
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 blood oranges
  • 1 Cara cara orange peeled & sliced thin
  • 1 watermelon radish sliced thin
  • 1 cup mixed baby greens
  • 1/4 cup pistachios coarsely chopped
  • 1/2 cup mixed olives

Instructions
 

  • In a small bowl, whisk the garlic, lemon juice, olive oil, red pepper flakes, rosemary and salt together. Place the white beans in a large bowl and pour the lemon/olive oil mixture over top. Toss to coat. Transfer the bowl to the fridge and chill for at least 1 hour.
  • Remove the skin from both of the blood oranges. Cut one of the oranges into segments and cut the other into thin medallions. Place the blood oranges, Cara cara orange, radish, baby greens, pistachios and olives in a large bowl and set aside.
  • Remove the beans from the fridge and, using a fine mesh strainer, drain the excess marinade. Reserve the marinade and add the beans to the citrus and greens. Toss to combine. Chill until ready to serve.
  • Just before serving, pour the reserved marinade over the salad and toss to coat.