Radish and White Bean Salad Recipe
This radish and white bean salad recipe comes together quickly and highlights the crunchiness of the radish compared to the creaminess of the beans and brightness of the sherry vinegar.
Radishes, truth be told, have often stumped me. So beautiful, and so simple, yet somehow I am always at a loss for what to do with them. Besides using them for dipping, or in the French way of putting them on a baguette with a lot of butter, they often just rot in my refrigerator (raise your hand if you’re with me).
Instead of throwing out the radish greens, use them in this recipe for Radish Leaf Pesto.
Mix up a few simple pantry ingredients, and you will have a delicious salad on your hands!
- 1 anchovy fillet packed in oil, drained
- 1/3 cup extra virgin olive oil
- 1 Tablespoon capers, drained
- 1 cup parsley stems roughly chopped*
- 2-3 Tablespoons sherry vinegar or white wine vinegar, or to taste
- ¾ teaspoon salt
- 5-6 grinds freshly ground black pepper
- 1 ⅓ cups quartered radishes (1 good sized bunch)
- 2 scallions, chopped
- 2-15 oz . cans white beans
- ¼ cup pitted olives, roughly chopped (choose your favorite variety)
- Parsley leaves for garnish
Blend anchovy, olive oil, capers, and parsley in a blender into a puree. Transfer to a salad bowl and mix in vinegar. Add salt and pepper, and taste, adjusting to how you like it.
Add radishes, scallions, beans, and olives to the bowl and combine. Garnish with parsley leaves.
Notes: *Cut the stems off of one bunch of parsley. If this includes a few leaves, that is fine. Use a few beautiful parsley leaves to garnish this salad, otherwise save for another recipe like this one. Tuna or shredded chicken can be used in place of the beans in this recipe. This salad can be made a few hours ahead.