Cannellini Bean Salad with Orange Miso Vinaigrette


  • 1 cup (240 ml) Florida Orange Juice
  • Florida Orange peel, cut in thin strips, if desired
  • ¼ cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. white miso
  • 2 tsp. agave nectar
  • 1 tbsp. Florida Orange zest, minced
  • 1 (30 oz.) container cannellini beans, drained
  • 1 (27 oz.) container artichoke hearts, drained, quartered
  • Salt to taste
  • Pepper to taste
  • ¼ cup fresh basil, cut into chiffonade
  • Basil sprigs, if desired


Cannellini Bean Salad with Orange Miso Vinaigrette
Step 1:

Combine Florida Orange Juice, vinegar, olive oil, miso, agave nectar and Florida Orange zest in large bowl; stir until combined.

Step 2:

Add beans and artichoke hearts and toss gently with Florida Orange Juice mixture until coated. Season to taste with salt and pepper.

Step 3:

Place bean mixture in sauté pan and cook over medium heat until heated through.

Step 4:

Toss in basil; garnish with basil sprigs and orange peel, if desired. Serve warm or at room temperature.