White Bean and Radish Salad

Ingredients for White Bean and Radish Salad

• 2 anchovy fillets packed in oil, drained

• 180ml 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 spring onions, thinly sliced

• 3 425g cans cannellini (white kidney) beans, rinsed

• 180ml oil-cured black olives, pitted, quartered

How to make White Bean and Radish Salad

Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 60ml vinegar, and season with salt, pepper, and more vinegar, if desired.

Add radishes, spring onions, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.