White Bean and Radish Salad - Northern Michigan's News Leader

White Bean and Radish Salad

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2 Anchovy Filets Packed in Oil, Drained
¾ Cup Extra Virgin Olive Oil
2 Tbsp. Drained Capers
2 ½ Cups Packed Fresh Flat-Leaf Parsley Leaves
¼ Cup (or more) White Wine Vinegar
Kosher Salt, Freshly Ground Pepper
1 Bunch Radishes, trimmed, cut into thin wedges
2 Scallions, thinly sliced
3 – 15 oz cans cannellini (white kidney) beans, rinsed
3-4 Cups Oil-Cured Black Olives, Pitted, Quartered

Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse puree forms. Transfer to a large bowl, mix in ¼ cup vinegar, and season with salt, pepper, and more vinegar, if desired.

Add radishes, scallions, beans, olives, and remaining 1 ½ cups parsley to bowl and toss to combine. Salad can be made 4 hours ahead. Cover and Chill.