I’ve been looking high and low for blood oranges, and the other day, I finally found them. I think I said “YES” out loud in the citrus section of the grocery store. I must have, because I got some weird looks. But that’s okay.

This is the perfect, low-key weeknight salad. All it involves is opening two cans of beans, rinsing them, and chopping up some celery. Peeling the orange and slicing it into rounds is a slightly more difficult feat, but here’s a good tutorial.

The other thing I should probably let you know about this salad is that it’s magic. Celery is probably my least favorite vegetable. I just never thought it brought much to the table in terms of taste (although I do like the crunchy texture).

But in this dish, it really shines. It adds crunch, but it also absorbs the other flavors well. And it’s a nice contrast to the softer beans. Who knows? Maybe I’ll actually end up liking celery after all.

Blood Orange and Bean Salad (slightly tweaked from Bon Appetit)

Ingredients

1 small hot chile, thinly sliced
¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
Kosher salt, ground black pepper
2 cups cooked, cooled mixed beans (I used cannellini beans)
3 blood oranges (if you can’t find them, navel works well, too)
2 small celery stalks, very thinly sliced on a diagonal
1 cup micro greens or sprouts, divided
½ cup cilantro leaves, divided

Directions

Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.

Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into ¼”-thick rounds.

Add oranges, celery, and half of greens/sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.

Serve topped with remaining greens and cilantro.