Fresh, zesty, creamy, crunchy; the perfect salad

When you’re looking for something fresh and a little indulgent, then you need a blood oranges and burrata bean salad

  • SERVES: 4
  • PREP TIME: 15 mins
  • DIFFICULTY: easy
  • IDEAL FOR:  starter, side, light meal, snack

Blood oranges and burrata bean salad

Another recipe from Bold Beans and another one I love.

I mean, who doesn’t love burrata?!

It’s a creamy, indulgent, mess, that we love to add to a salad to feel less guilty.

Works for me!


  • 400 g of red beans (or 1 jar of Bold Beans Queen Red Beans) drained
  • 2 tbsp olive oil
  • 1½ tsp clear runny honey
  • 1 tablespoon of balsamic vinegar
  • 1 red mild chilli, finely sliced or a pinch of chilli flakes
  • 3 blood oranges, or 3 medium oranges, 1 juiced (or roasted apricots, plums or peaches)
  • 300-400g burrata
  • A few springs of fresh mint, leaves picked (optional)
  • A good pinch of flaky salt
  • 2 handfuls of roasted almonds, roughly chopped


  1. Begin by marinating the red beans: Add them to a bowl with the honey, the juice of one blood orange, the olive oil, half of the chilli and the balsamic and mix well. Leave to marinate.
  2. Prep the oranges. Use a small, sharp, serrated knife to trim the tops and tails off the oranges. Remove the skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.
  3. Remove the red beans with a spoon (leaving the bulk of the marinade in the jar) and scatter over a large serving plate.
  4. Scatter the blood orange slices and tear over the burrata.
  5. Top them with the and drizzle over the remaining dressing.
  6. Finish with the mint leaves, almonds and the remaining chillis.
Blood oranges and burrata bean salad

For another great sharing salad, visit here.