Photo of Tangy Beans with Celery & Citrus by Daphne Oz by WW

Tangy Beans with Celery & Citrus by Daphne Oz

2
Points®
Total Time
20 min
Prep
20 min
Serves
6
Difficulty
Easy
Add some seedless orange segments or peeled orange rounds to this recipe for a delicious pop of flavor, color, and juiciness.

Ingredients

Olive oil

2 Tbsp

Fresh lemon juice

2 Tbsp

Lemon zest

1 tsp, or to taste

Shallot

1 medium, minced

Sea salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste

Canned white beans

15 oz, drained and rinsed

Canned chickpeas (garbanzo beans)

15 oz, drained and rinsed

Cucumber

1 large, seedless, thinly sliced into half-moons

Celery

6 rib(s), small, finely chopped, celery leaves removed and kept whole

Castelvetrano olives

12 olive(s), smashed and pitted

Pickled onions

¼ cup(s), optional

Instructions

  1. To make the vinaigrette, in a small bowl, whisk together the first six ingredients (oil through pepper); set aside.
  2. In a large bowl, combine the white beans, chickpeas, cucumber, celery, celery leaves, olives, and optional pickled onions with the vinaigrette. Serve immediately or refrigerate a couple of hours to allow the flavors to marinate.
  3. Serving size: 1/6th of recipe