White Bean And Radish Salad Recipes

WHITE BEAN AND RADISH SALAD

White Bean and Radish Salad image

Provided by Bon Appétit Test Kitchen

Categories Salad Bean Picnic Quick & Easy Lunch Radish Spring Bon Appétit

Number Of Ingredients 10

Ingredients

2 anchovy fillets packed in oil, drained
3/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
1/4 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-ounce cans cannellini (white kidney) beans, rinsed
3/4 cup oil-cured black olives, pitted, quartered

Steps:

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.
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.

WHITE BEAN SALAD

White Bean Salad image

Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.

Provided by Michelle Obama

Categories Salad Bean Vegetable Side Vegetarian Lunch Legume Radish Spring Healthy Sugar Snap Pea Lemon Juice Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6 to 8 as a starter

Number Of Ingredients 12

Ingredients

1 cup dried small white beans, such as cannellini or Great Northern, or 1 15-ounce can
1 clove garlic
1 bay leaf
1/4 cup extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon honey
1 tablespoon chopped shallot
1 cup snow peas or sugar snap peas
1/2 bunch fresh chives, chopped
5 mild radishes, such as Lady Slipper radishes, thinly sliced
3 tablespoons chopped fresh basil

Steps:

1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.

WHITE BEANS WITH RADISHES, MISO AND GREENS

White Beans With Radishes, Miso and Greens image

In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that's worth seeking out if it's not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.

Provided by Colu Henry

Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, salads and dressings, vegetables, main course, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons white miso
4 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained
3 cups pea shoots, arugula or other baby greens
3 to 4 small radishes, thinly sliced
Fresh lemon wedges, for squeezing
Black pepper

Steps:

In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 354 milligrams, Sugar 4 grams, TransFat 0 grams

WHITE BEAN AND RADISH SALAD

White Bean and Radish Salad image

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.

Provided by mandabears

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 448.8, Fat 30.3, SaturatedFat 4.3, Sodium 855.5, Carbohydrate 34.2, Fiber 12.9, Sugar 4.4, Protein 12.2

RUSSIAN RED AND WHITE RADISH SALAD

Russian Red and White Radish Salad image

I am posting this for the Zaar World Tour. The Russian name for this recipe is Salat Iz Krasnoi I Beloi Rediski. Whew! Adapted from Woman's Day Encyclopedia of Cookery, Vol. 10.

Provided by Sharon123

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch young red radish
1 bunch white radish, scraped
1/2 cup grated raw young carrot
1/2 cup sour cream
sugar
salt, to taste
lettuce leaf
chopped parsley
fresh dill (optional)

Steps:

Trim the red radishes; cut off roots and green leaves. Slice red and white radishes very thin.
Combine vegetables, reserving a small amount of carrot to garnish the salad when served.
Mix sour cream with sugar and salt to taste. Add the vegetables; stir well. Now make a mound of the salad and place on lettuce leaves placed in the salad bowl. Surround with small mounds of carrot. Sprinkle with finely chopped parsley, and dill, if desired. Serve chilled. Enjoy!
Makes 4 servings.

BUTTER BEAN, CUCUMBER & RADISH SALAD

Butter bean, cucumber & radish salad image

Crunch and freshness are the order of the day with this zesty, healthy side salad with pulses and herbs

Provided by Good Food team

Categories Side dish

Time 15m

Number Of Ingredients 8

Ingredients

2 garlic cloves , crushed
small bunch mint , chopped
small bunch parsley , chopped
zest and juice ½ lemon
1 tbsp olive oil
2 x 400g cans butter beans , drained and rinsed
200g pack radish , trimmed and thinly sliced
½ large cucumber , seeds removed and sliced into half moons

Steps:

In a large bowl, garlic, parsley, mint, lemon juice and zest and olive oil with some seasoning to make a dressing.
Add butter beans, radishes and cucumber then mix the dressing through the salad.

Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 13 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

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