White Bean and Radish Salad

I made half a recipe of this. I love both cannellini beans and radishes but wasn't sure about combining them. I was happily surprised, this was simple to make and simply delicious.

• d1m2

• St. Paul,mn

• 5/30/2017

This combo of ingredients comes together to make a great dish. Like others I was unsure of how it would taste, but we all really enjoyed it. I am making it again the same way. I used anchovy paste but that was my only substitution.

• shopperlemke

• 7/17/2014

This salad is superb. Quite frankly, as I was making it, I didn't expect much from the combination of ingredients. However it all came together in a very delicious and fresh taking salad with a lot of subtle and strong flavors. This is definitely a winner for me!

• jsbjk

• Winnetka, IL

• 6/10/2014

如果我做配方不止一次,那么我知道那t it's a keeper! This is one of those recipes. I did make the dressing a day ahead of time to let the flavors blend before creating the salad. You can cut back a little on the parsley, as the parsley in the prepared dressing is sufficient. I just added some extra leaves before serving. Really a great dish.

• rm5736

• Torrance, CA

• 8/8/2013

I cut this recipe down to a just about a third of each ingredient since it was just the two of us. I also used lemon juice instead of vinegar and garnished with lemon thyme rather than more parsley. We enjoyed it.

• heatherette508

• Malvern, PA

• 6/26/2013

Like everyone I did make some changes but not many. I cut back on the anchovies had never had them and was not sure how the taste was going to come out. instead of the one type of bean I used 3 types of white beans. Added a little bit of arugula ( I love the bite of arugula) I didn't use as much parsley in the dressing or at the end. If I make this again I would add either more seasoning or make it more like a pesto. It was good but needed more flavor.

• blkdevil

• Mesa, AZ

• 6/9/2013

I changed a few things: didn't use parsley - I used cilantro and chopped it up into the salad instead of putting it into the dressing; used half lemon juice/half apple cider vinegar and veg. oil not EVO; only 1 can of beans instead of three. Absolutely love this salad. I crave it! Have shared it with friends and relatives and they love it too! Serve it tossed wih iceburg lettuce for lightness. It's a keeper and a favorite. It's going to go to the next dinner in which I bring a dish. I highly recommend this recipe!!!!

• Anonymous

• Lakewood, CO

• 6/4/2013

This turned out much better than I expected from some of the other reviews. I did have to improvise a bit using red wine vinegar instead of white, sardines instead of anchovies, green olives instead of black, curly parsley instead of flat, and chives instead of green onions. But the result was delicious - a nice combination of crunchy and soft, salty and tangy. I'd make this again and serve it with crusty bread and goat cheese.

• Anonymous

• Seattle, WA

• 6/3/2013

This is definitely briny. I was wary of a recipe that uses such oddball ingredients (radishes, olives, and beans?) but tried it anyway, as I like bean salads. It was quite good. I used lemon juice instead of vinegar, as some other reviewers recommended. I didn't add any sweetener, but a teaspoon of honey in the dressing would have helped mitigate the briny taste.

• BaltimoreAmateur

• Baltimore, MD

• 5/30/2013

Looked great, and love the ingredients, plus the reviews were good, but this was just a boring salad, not an exciting/delisious salad. Was also a bit mushy, with no destinct taste, just so-so. Won't make again-too many other great salads to enjoy!

• OakltownMamma

• bay area, ca

• 5/29/2013

Looked nothing like the picture. All that parsley made it look like it was covered with pesto. Even the fresh chopped parsley added at the end got gloppy with oil. Way too much oil. Would use lemon juice instead of vinegar.

• clayvd

• 5/9/2013

I love any recipe that starts with opening a cheap and cheerful can of beans and this one was refreshing and crisp and packed in a lot of briny flavors. The only change I made was a dash of sugar, maybe 1 tsp added after tasting to tame the vinegar. Made this alongside a sun-dried tomato stuffed chicken en papillote. Leftovers were tasty the next day.

• ecf13

• 5/8/2013

This combination of flavors is fantastic. Fresh, spicy radishes from the farmer's market are perfect with the other items. Made it a second time using lemon juice rather than vinegar and loved the freshness the lemon added.

• Anonymous

• Seattle, WA

• 5/8/2013

This was good. I probably could have used a few more beans given the amount of dressing (I had beans I'd cooked, so was eyeballing the amount). But it was a nice looking salad alternative. Looking forward to the leftovers at lunch.

• Anonymous

• Franklin, MI

• 4/29/2013