White bean and radish salad
Enjoy the crisp flavors of white beans and radishes in this refreshing salad. Perfect blend of textures and tastes for a delightful culinary experience.
Ingredients:
- anchovy fillets packed in oil, drained
- /4 cup extra-virgin olive oil
- tablespoons drained capers
- 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
- /4 cup (or more) white wine vinegar
- Kosher salt, freshly ground pepper
- bunch radishes, trimmed, cut into thin wedges
- scallions, thinly sliced
- 15-ounce cans cannellini (white kidney) beans, rinsed
- /4 cup oil-cured black olives, pitted, quartered
- 6 servings
Instructions:
- Combine anchovies, oil, capers, and 1 cup parsley in a blender and blend until it forms a coarse mixture. Transfer the mixture to a large bowl, add 1/4 cup vinegar, and season with salt, pepper, and additional vinegar according to your preference.
- Mix radishes, scallions, beans, olives, and the remaining 1 1/2 cups of parsley in the bowl and toss them together until combined.
- PREP AHEAD: Prepare the salad up to 4 hours in advance. Cover and refrigerate until ready to serve.
Summary:
- Calories: 2734 kcal
- Fat: 183 g
- Protein: 76 g
- Carbs: 208 g
- Potassium: 4272 mg
- Magnesium: 453 mg