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Prep Time
Total Time
Servings
Ingredients
- 2 tablespoons Florida Orange Juice
- ¾ teaspoon fresh grated orange zest
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ small garlic clove, finely grated
- ¼ teaspoon + 1/8 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 (15-ounce) can low-sodium cannellini or Great Northern beans, rinsed, well drained, and patted dry
- ¾ cup sliced or quartered cherry tomatoes
- ½ cup extra-thinly sliced fennel or celery
- ¼ cup thinly sliced red onion
- ¼ cup roughly chopped fresh mint
- ¼ cup roughly chopped fresh basil leaves
- Fennel fronds (feathery leaves) - optional
Instructions
- In a medium bowl, whisk together the Florida Orange Juice, orange zest, lemon juice, olive oil, garlic, salt, and pepper.
- Add the beans, tomatoes, fennel or celery, onion, and herbs. Gently toss until evenly coated.
- Let stand for at least 20 minutes to allow the flavors to meld. If desired, garnish with fennel fronds. Serve.
Recipe Notes
- To reduce sodium, feel free to use a salt substitute instead of table salt.
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