Carmelina Three Bean Salad with Orange-Cardamom Vinaigrette

Servings:

10 – 12 servings (1 1/2 Quarts)

Quantity

Ingredients

1, 14.28 oz. can

Carmelina Brands^® Italian Borlotti Beans (Cranberry Beans), drained

1, 14.28 oz. can

Carmelina Brands^® Italian Red Kidney Beans, drained

1, 14.28 oz. can

Carmelina Brands^® Italian Bianchi di Spagna Beans (Butter Beans), drained

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.™