White Bean and Radish Salad

Name: White Bean and Radish Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 2 anchovy filets packed in oil, drained; 3/4 cup olive oil; 2 tablespoons capers, drained; 2 1/2 cups packed fresh flat-leaf parsley, divided; 1/4 cup white wine vinegar; kosher salt; fresh ground black pepper; 1 bunch radish, trimmed, cut into thin wedges; 2 scallions, thinly sliced; 3 (15 ounce) cans cannellini beans, drained and rinsed; 3/4 cup kalamata olive, pitted and quartered

Submitted by mandabears

"This wonderful recipe calls for 1 bunch of radishes, and according to the produce manager at Whole Foods, a bunch is 1 pound. This recipe is spicy, and full of flavors. The recipe originally called for oil-cured olives, which I am not a big fan of, so I substituted Kalamata olives."

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Ready In:: 10mins
Ingredients:: 11
Serves:: 6

ingredients

2 anchovy filets packed in oil, drained
³⁄₄ cup olive oil
2 tablespoons capers, drained
2 ¹⁄₂ cups packed fresh flat-leaf parsley, divided
¹⁄₄ cup white wine vinegar
kosher salt
fresh ground black pepper
1 bunch radish, trimmed, cut into thin wedges
2 scallions, thinly sliced
3 (15 ounce) cans cannellini beans, drained and rinsed
³⁄₄ cup kalamata olive, pitted and quartered

directions

Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms.
Transfer to a large bowl.
Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired.
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
Salad can be made 4 hours ahead.
Cover and chill.