Radish and White Bean Salad
Don’t let the anchovy’s scare you! You can always leave them out! I love the radish and white bean combo! This is a great salad to make ahead of time, the taste improves with time.
Ingredients
2
anchovy fillets packed in oil
drained (or make without)
3/4
cup
extra virgin olive oil
2
T
drained capers
2 1/2
cups
fresh flat-leaf parsley leaves
divided, packed
1/4
cup
white wine vinegar
or more
kosher salt
freshly ground pepper
1
bunch radishes
trimmed, cut into thin wedges
2
scallions
thinly sliced
3
15 ounce
cans cannellini beans
rinsed, white kidney
3/4
cup
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.
Recipe Notes
Adapted from Bon Appetit (www.bonappetit.com)