Radish and White Bean Salad
This radish and white bean salad is perfect for a quick weeknight salad. I love the crunchiness of the radish paired with the creaminess of the beans and bright flavors of sherry vinegar.
How to Cook with Radishes
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 are with me). This simple salad recipe is a terrific answer, as it uses common pantry ingredients and is quick to throw together. This recipe uses anchovy to amp up that umami flavor. If you prefer not to use anchovies, just double the amount of capers in the recipe for that salty yummy goodness.
How to Store Radishes
When you bring radishes home from the market, be sure to separate the leaves from the bulbs before storing. Wrap them both separately in a damp cloth and store in the fridge. You can find more plastic-free veggie storage options here.
What to Serve with White Bean Salad
Radish and White Bean Salad Recipe
- 1 cup parsley stems
- 1 anchovy fillet packed in oil, drained
- 1/3 cup extra virgin olive oil
- 1 Tablespoon capers, drained
- 2 Tablespoons sherry vinegar or white wine vinegar, or to taste
- ¾ teaspoon fine sea salt
- black pepper, freshly ground, 5-6 grinds
- 1 bunch radishes
- 2 scallions
- 2 15-oz. cans white beans
- ¼ cup olives, (choose your favorite variety)
- Parsley leaves for garnish
- Roughly chop parsley stems*. Blend anchovy, olive oil, capers, and parsley in a food processor or 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.
- Cut radishes into quarters. Thinly slice scallions. Drain beans. Pit and roughly chop olives.
- Add radishes, scallions, beans, and olives to the bowl and combine. Garnish with parsley leaves.