Two-Bean Salad with Honey-Orange Vinaigrette

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Picnics, cookouts, tailgates, or a dinner side—here’s a light but filling, flavorful, and, yes, pretty darn healthful bean salad that’s as portable as it is delicious. Did I mention easy? Make the vinaigrette, pour it over the other ingredients, and let time do the rest.

Tip: There’s a considerable amount of vinaigrette here, fresh orange juice sweetened with honey and evened out with a little white balsamic vinegar and olive oil. Stir the bean salad several times to keep everything coated and encourage guests to spoon some of the juicy dressing into the bowl with their salads.

Serves 6

Ingredients

• 1/2 cup fresh orange (from 2 juicy naval oranges)
• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper
• 1 15-oz can organic black beans, rinsed and drained
• 1 15-oz can organic dark red kidney beans, rinsed and drained
• 1/2 cup chopped, peeled carrot
• 1/2 cup chopped green bell pepper
• 1/3 cup thinly sliced red onion
• 2 tbsp coarsely chopped dill weed
• 2 tbsp chopped chives

Drained and Rinsed Beans

Other Salad Ingredients

Preparation

1. Combine the orange juice, honey, and vinegar in a small bowl, stirring until the honey dissolves. Gradually whisk in the oil and season with salt and pepper.

Honey-Orange Vinaigrette

1. Place the black beans, red kidney beans, and remaining ingredients in a large bowl.
2. Pour the vinaigrette over the salad and stir well to combine. Cover and refrigerate 2-3 hours. Let stand at room temperature 1 hour before serving. (Stir the salad several times throughout.)

Ready for Dressing

After 2 Hours

Just before serving, re-stir and check for seasoning.

Two-Bean Salad with Honey-Orange Vinaigrette