White Bean And Radish Salad
This vibrant bean salad is a harmonious blend of flavors and textures that will brighten up any meal. A zesty anchovy and caper dressing brings a depth of umami, while fresh radishes, scallions, and olives add a satisfying crunch. The creamy cannellini beans provide a hearty base, making this salad a satisfying dish that can be enjoyed on its own or alongside your favorite main course. With a make-ahead option, it's perfect for busy days when you want a flavorful and nutritious meal ready to go.
— Constant Cookbook
Ingredients
- 2 anchovy fillets packed in oil, drained
- 3/4 extra-virgin olive oil
- 2 drained capers
- 2 1/2 (packed) fresh flat-leaf parsley leaves, divided
- 1/4 (or more) white wine vinegar
- Kosher salt, freshly ground pepper
- 1 bunch radishes, trimmed, cut into thin wedges
- 2 scallions, thinly sliced
- 3 15-ounce cans cannellini (white kidney) beans, rinsed
- 3/4 oil-cured black olives, pitted, quartered
Instructions
- Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.
- Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
- DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
Yield
6 servings
Comments
No comments found.