Blood Orange and Mixed Bean Salad With Sprouts
['1 red Thai chile or other small hot red chile, thinly sliced', '1/4 cup olive oil', '2 tablespoons fresh lime juice', '2 teaspoons Sherry vinegar or red wine vinegar', 'Kosher salt, ground black pepper', '2 cups cooked, cooled mixed beans (such as black-eyed peas, giant white lima beans, and/or gigante beans)', '3 blood or navel oranges', '2 small stalks celery, very thinly sliced on a diagonal', '1 cup sprouts (such as alfalfa, radish, or broccoli), divided', '1/2 cup cilantro leaves', 'divided']
Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.
Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4"-thick rounds.
Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.
Serve topped with remaining sprouts and cilantro.
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