Photo: Anna Pelzer
Bean and Radish Salad
16 ingredients
openrecipes
This is not your grandmother’s three-bean salad! Look on this recipe as a template that you can fashion with as many different types of beans as you like. The more colors and textures you have the better. The crispiness of the radish mixes nicely with the creaminess of the cannellini beans.
Estimated Nutrition (whole recipe, rough)
216
Calories
3g
Protein
14g
Fat
23g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups dried cannellini beans
- 1 yellow onion
- 1 celery rib, halved
- 1 carrot
- Kosher salt and freshly ground pepper, to taste
- Extra-virgin olive oil, to taste
- 1/4 cup Zinfandel vinegar
- Juice of 1 lemon
- 1/4 cup pure olive oil
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 lb. mixed pole beans, such as Romano, yellow and purple wax, Dragon Tongue and Blue Lake
- 8 red radishes, trimmed and cut into slices 1/4 inch thick
- 1 red onion, thinly sliced into rings
- Kosher salt and freshly ground pepper, to taste
- 1/3 cup small fresh basil leaves, preferably Piccolo Fino Verde
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes