Carmelina Three Bean Salad  with Orange-Cardamom Vinaigrette 

Carmelina Three Bean Salad with Orange-Cardamom Vinaigrette 

Carmelina Three Bean Salad with Orange-Cardamom Vinaigrette 

Servings:
10 – 12 servings (1 1/2 Quarts)
Quantity
Ingredients
1, 14.28 oz. can
1, 14.28 oz. can
1, 14.28 oz. can
2 each
Navel oranges, divided
1 pinch
Chili flakes
2 tablespoons
Fresh parsley
2 each
Large shallots, diced
2 tablespoons
Champagne vinegar
1/4 teaspoon
Ground Cardamom
1/2 cup
Extra virgin olive oil
1/2 cup
Wild Arugula
To taste
Salt and pepper
1/4 cup
Feta cheese

Drain and rinse the Carmelina Brands® Italian Borlotti, Red Kidney and Bianchi di Spagna (Butter) Beans into a colander and set aside. Cut one orange into peeled segments or wedges and set aside. In a large mixing bowl, combine the juice and zest of one orange with the chili flakes, parsley, shallots, Champagne vinegar, and cardamom. In a steady stream, whisk in the olive oil. Toss the beans with the vinaigrette and allow to marinate for at least 30 minutes. When serving, toss the marinated beans together with the arugula and orange segments. Season salad to taste with salt and pepper if desired, and garnish with Feta cheese. Serve chilled or at room temperature.

* Recipe created by Chef Chris Ahr on behalf of Mangia, Inc.™