Italian White Bean Salad [HMC]

Often when I'm developing a recipe, I think about texture as much as taste. That is the case here, where there's a creamy/crunchy thing going between the white beans and the radishes. This is the kind of light fare Italians are known for and that I commonly found served up as antipasti as I traveled across that country. Olives, scallions, mint, and parsley round out the salad, which is tossed in a traditional Italian salsa verde. Radishes, which create a great mouthfeel, are a brassica, which means they have lots of brain-boosting properties including regulating blood sugar.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, stir together the cannellini beans, a spritz of lemon, and a pinch of salt. Add the salsa verde and store to coat the beans. Add the radishes, olives, parsley, scallions, and mint and toss. Taste; you may want to give it a squeeze of lemon or another pinch or two of salt. Serve.

Step 2

Cannellini beans will soak up the salsa verde, so if you want to store this salad in the refrigerator, perk it up with another teaspoon of dressing or a spritz of lemon.

Step 3

Store in an airtight container in the refrigerator for up to 3 days. Calories: 264 per serving.