Ahhh, citrus season! Do you know how to buy the juiciest lemons, limes, oranges, and grapefruits? Thin skin – that’s the ticket! Next time you’re at the shop, have a poke about the bins of your favourite citrus fruits and give them a squeeze – those with the thinnest skin will be the juiciest!
Citrus is one of the layers in this salad. Often, I have the ingredients on hand, and this has got to be one of the easiest dishes to put together on short notice. You can use any combination of beans – they’ll all come alive once you add the red onion, ginger, coriander, and a generous splash of fresh citrus juice. When I first started making this salad, I used only lemon juice, and a bit of olive oil. Given that we’re in the height of citrus season I decided to try this with a lime and orange combo. It makes for a very refreshing taste in the middle of winter. If you’re looking for a new side, give this a go. It’s packed with protein, fibre, flavour, and a sassy side of citrus!
- 1 x 400 gram jar of organic chickpeas, rinsed and drained
- 1 x 400 gram jar of black beans, rinsed and drained
- 1 x 400 gram jar of kidney beans, rinsed and drained
- 1 medium red onion, thinly sliced and diced
- 1 healthy thumb of ginger, peeled and grated
- 1 bunch coriander or parsley, leaves roughly chopped
- juice of one lime
- juice of one orange
- 2-3 Tbsp extra virgin olive oli
- sea salt, and a generous grind of fresh pepper
- Rinse and drain the beans and chickpeas in a large collander.
- While the beans are draining, slice the onion, grate the ginger, chop the coriander and add this to a large mixing bowl.
- Next, squeeze in the lime and orange juices, add the olive oil, salt, and pepper and give this a stir.
- Add the beans and chickpeas, give the lot a good toss, taste and adjust seasonings to your liking.
**This salad gets better the longer it sits. Make it earlier in your day and enjoy every bite with lunch or dinner. If there’s enough left over, go for round two the next day. I think you’ll like it!