White Bean and Radish Salad

And the crowd goes wild…..

For the dressing:
3 oz. extra-virgin olive oil
2 T white wine vinegar
1 T drained capers
1/2 cup Italian parsley, washed and dried
1/2 t salt
freshly ground pepper

Puree all the ingredients in a small food processor or mini-blender except the EVOO until coarsely chopped. Add the EVOO in a steady stream.  I don’t know why you have to do it this way- next time I make this I’ll probably just blend it all at the same time– what’s the worst that could happen??

For the salad:
3 cans white beans (I used Goya small white but you can use Cannellini), drained and rinsed
7 or 8 radishes, sliced very thinly
2 green onions, sliced
1 small can sliced black olives

Mix all the ingredients along with the dressing; you could always add a can of tuna to this or some leftover sliced chicken to turn it into a more substantial meal. Adapted from Bon Appetit.

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