White bean and radish salad
Indulge in the refreshing blend of white beans and crisp radishes in this delectable salad. Bursting with flavors and textures, it's a culinary delight.
Ingredients:
- 2 anchovy fillets packed in oil, drained
- 3/4 cup extra-virgin olive oil
- 2 tablespoons drained capers
- 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
- 1/4 cup (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 cup oil-cured black olives, pitted, quartered
- 35 g fat
- 9 g fiber
Instructions:
- Combine anchovies, oil, capers, and 1 cup parsley in a blender until the mixture is coarsely pureed. Then, move the mixture to a big bowl, add 1/4 cup vinegar, and season with salt, pepper, and more vinegar to taste if needed.
- Mix radishes, scallions, beans, olives, and the other 1 1/2 cups parsley in the bowl and gently mix them together.
- PREP AHEAD: You can prepare the salad 4 hours in advance. Just cover it and refrigerate.
Summary:
- Calories: 2734 kcal
- Fat: 183 g
- Protein: 76 g
- Carbs: 208 g
- Potassium: 4272 mg
- Magnesium: 453 mg