Radish and White Bean Salad Recipe
This radish and white bean salad recipe comes together quickly and the crunchiness of the radish is delicious paired with the creaminess of the beans and brightness of the 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.
Mix up a few simple pantry ingredients, and you will have a delicious salad on your hands!
- 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.
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.