White Bean and Radish Salad

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.

• Ready In: 10 mins
• Serves: 6

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

Directions

1. Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms.
2. Transfer to a large bowl.
3. Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired.
4. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
5. Salad can be made 4 hours ahead.
6. Cover and chill.