White Bean and Radish Salad

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4 servings Easy
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Ingredients (11)

  • 4 radish, sliced (I used the French Breakfast variety which are long and skinny)
  • 1 cucumber, diced
  • 2 spring onion, chopped
  • 8oz cannellini beans, drained (about half of 15.5 oz can)
  • salt and pepper to taste
  • 3 cups salad greens, chopped (I used a combination of romaine and arugula)
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • ½ tsp minced garlic
  • 1 tsp stone-ground mustard
  • ¼ tsp each salt and pepper

Summary

This recipe is inspired by my first CSA share of the summer season, fresh vegetables in a light dressing.

Instructions

  1. 1Combine salad ingredients in a medium bowl.
  2. 2Place dressing ingredients in the bowl of a food processor and buzz until the dressing is emulsified; or, combine in a bowl and whisk until mixture thickens and blends. Pour dressing over salad ingredients then toss.
  3. 3Makes about 4 light servings.
  4. 4If desired, add 4 oz. feta cheese, crumbled, on top.
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