White Bean and Radish Salad
A Mediterranean-inspired salad featuring cannellini beans, crisp radishes, and a flavorful anchovy-caper dressing. Fresh parsley and olives add brightness and depth to this hearty dish.
6 servings
4 hr 10 min
Ingredients
- •2 fillets anchovy fillets packed in oil, drained
- •¾ cup extra-virgin olive oil
- •2 tablespoons drained capers
- •2½ cups fresh flat-leaf parsley leaves
- •¼ cup white wine vinegar
- •to taste Kosher salt and freshly ground pepper
- •1 bunch radishes
- •2 whole scallions
- •3 cans cannellini beans
- •¾ cup oil-cured black olives
Cooking Instructions
- 1.
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.
5 min
- 2.
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
5 min
- 3.
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
240 min
