Traditional recipes

White Bean and Radish Salad

White Bean and Radish Salad

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This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.


  • 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

Recipe Preparation

  • 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.

,Photos by Hirsheimer Hamilton

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 470 Fat (g) 35 Saturated Fat (g) 4.5 Cholesterol (mg) 0 Carbohydrates (g) 32 Dietary Fiber (g) 9 Total Sugars (g) 2 Protein (g) 12 Sodium (mg) 630Reviews Section

Spicy White Radish Salad

15 minutes Chinese Spicy White Radish Salad with sesame oil, black vinegar and dried chili powder .

White radish is compared as ginseng in vegetable family in Chinese Traditional Medicine. It can promote digestion and prevent food retention. And there is an interesting saying that white radish is the best food in winter just the same as ginger in summer.

Starting from the cool autumn, large amount of white radish is on market. And I am always trying to make different dishes with white radish as main ingredient or side ingredient. There is lot of ways for cooking white radish, generally in soup with different types of meat (pork dry pot with white radish) to help reducing the fat, and in braised recipes for example braised pork belly with white radish and in soup recipes (healthy pork soup with radish).

Personally, I love the white color especially in salad recipes.

Some people think that white radish is a little bit spicy so that not suitable for dressing or salad. In fact, no! Salt should be used firstly to get the water contained in white radish out, and then the spicy taste will be reduced greatly.

Recipe today is in five minutes collections, but do prepare it earlier for the taste sake. Here we get the sour and sweet taste. For those who loves white radish, just make a larger amount at once and take a portion from your refrigerator.

White Bean, Radish, and Snap Pea Salad

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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.


  1. 1 Combine shallot, vinegar, lemon juice, yogurt, olive oil, salt, and pepper to make dressing.
  2. 2 Toss beans, vegetables, and herbs with dressing.
  3. 3 Taste and adjust seasonings.

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  • 1/2 cup thinly sliced radishes
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 ounce pitted chopped Castelvetrano olives
  • 1 (15-oz.) can rinsed and drained unsalted cannellini

Nutritional Information

  • Calories 128
  • Fat 6g
  • Satfat 1g
  • Unsatfat 5g
  • Protein 5g
  • Carbohydrate 15g
  • Fiber 4g
  • Sugars 0g
  • Added sugars 0g
  • Sodium 279mg
  • Calcium 4% DV
  • Potassium 7% DV

Before you go.

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  • 1/2 small red onion, finely chopped
  • Red wine vinegar, for pickling
  • 1/2 cup Marcona almonds
  • 4 cups cooked drained beans (fresh or canned see note), such as turtle, navy, and/or black-eyed peas
  • 3 radishes, finely diced
  • 2 scallions, white and light green parts only, chopped
  • 1 (6-ounce) head radicchio, quartered, cored, and roughly chopped
  • 1/2 cup chopped fresh parsley (from 1 bunch)
  • Simple Vinaigrette, for dressing
  • Kosher salt and freshly ground black pepper

Which beans should I use?

If you&rsquore a brave, intrepid, and thrifty soul you can pressure cook some white beans.

Personally I rarely pressure cook smaller white beans such as cannelini or kidney beans unless I&rsquom cooking them in a curry or stew(more flavour infusion), as it&rsquos so hard to get the texture right (gritty and undercooked one minute, mush the next!).

I use jarred beans as I don&rsquot really have any other options in the shops here, but canned beans would be better. Canned beans tend to hold their shape better than jarred beans, which are a little mushy (still tasty though!).

I personally prefer smaller white beans such as cannellini as they absorb the delicious dressing better.

Blueberry White Bean Salad with Tahini Turmeric Dressing

A creamy, anti-inflammatory tahini turmeric dressing coats this simple white bean salad with blueberries, basil, mint and pickled red onions while broccoli sprouts, pumpkin and sunflower seeds bring a nutritious boost and crunchy texture.

*This post is sponsored by the Arthritis Foundation. All content and opinions are my own.

2020 has been the year of beans for me.

It&rsquos unfortunately been the year of a lot of other things I would rather do without (quarantining, social distancing and sheltering in place to name a few!) but beans are not one of those things.

Back in October, I sort of went through this dietary shift (after lots of reading and podcast listening and a general interest in long-term health and wellness) where plant-based eating became a lot more prominent for me.

That&rsquos not to say I&rsquove given up meat entirely but meals without it have become the majority instead of the minority. Getting in as much plant variety as possible over the course of a week has become super important to me and almost like a &ldquogame&rdquo I play with myself. Exciting times over here.

Hence the uptick in my bean consumption. Between lentils and beans, my pantry is getting hit much harder than my freezer these days.

Instead of 3 meals a day including animal protein, maybe it&rsquos 1 now. Or maybe, it&rsquos none at all. That&rsquos something that just last year would&rsquove blown my mind! It&rsquos been a fun challenge to think of ways to put meals together I might not have in the past.

Take this white bean salad for instance. In a previous life this would&rsquove been a delicious side dish to me (alongside something like a steak or piece of chicken). Today, I&rsquoll happily enjoy a bowl of this as the main dish with maybe some crackers or avocado toast on the side.

Besides being full of fiber from the beans, healthy fats and iron from the pumpkin and sunflower seeds and a detoxification powerhouse from the broccoli sprouts, this blueberry white bean salad along with the turmeric tahini dressing is also packed with anti-inflammatory components.

I&rsquom partnering with the Arthritis Foundation again this year on this recipe and while I&rsquove truly loved every recipe creation we&rsquove collaborated on in the past like this sheet pan turmeric salmon and Instant Pot coconut pork, I&rsquom really digging the vibes of this bean salad. It may be my favorite recipe yet.

Not only did I get to create a recipe packed with anti-inflammatory ingredients that many arthritis sufferers find helpful to consume in mitigating their pain from the disease, I was also able to connect to one of the members within the community to learn about her story with juvenille arthritis (JA) and how her life has been impacted since her diagnosis at age 3.

While arthritis is extremely prevalent &ndash 54 million Americans have the disease (1 in 4 people), including 300,000 children, it&rsquos easy to get lost in the numbers and understand the human side to it.

That&rsquos why I wanted to share some of my interview with Shannan with you.

*Note- the interview below is paraphrased.

To start, I asked Shannan to give us a quick run-down of her story.

Shannan: I was diagnosed at age 3. Being a baby in the 80s it was hard to get an actual diagnosis. I never crawled. My knees always hurt and I would always point to my knees as a kid. When we finally got the diagnosis, my parents were told I would most likely be in a wheelchair by age 6. That didn&rsquot happen though! They tried lots of treatments on me &ndash everything from OT, PT to more experimental treatments like gold shots. Teachers in school would tell my parents I looked bored in class because I was resting my head in my heads on the desk. But it was really just because my neck hurt. Through high school, I had surgeries on my legs but tried to hide it as much as possible. Without social media back then, it was hard to know or connect with anyone else with the disease. After getting my bachelors, I finally realized there was a world out there like me and that&rsquos when I connected with the Arthritis Foundation to try and give back. In 2018, I had bilateral shoulder replacements. I never expected shoulders to be the thing I needed replaced at this point in life but the pain came on so suddenly and intensely.

How are you involved with the Arthritis Foundation and their ambassador program?

Shannan: As a platinum ambassador, I&rsquom in an advocacy role. I started volunteering with the NY office. In 2016, they asked me to go down to D.C. to their advocacy summit. In the past I didn&rsquot really understand how politics fit in with the disease but the conference was eye-opening and I haven&rsquot stopped since. Just sharing your story with your Congressmen. Many people just don&rsquot realize that young people have arthritis. When you&rsquore living in that world you think everyone knows, but they don&rsquot.

From a dietary standpoint, have you experimented with any changes to try and help your symptoms?

Shannan: About 8 years ago, I got really interested in that approach to treating arthritis. I went through the online program with the Institute for Integrative Nutrition just to learn for myself and my own knowledge. I got pretty strict with it and while I wish I could say I had excellent results, I didn&rsquot. I definitely see a difference though when I eat poorly vs. not. My rheumatologist is an integrative rheumatologist and he relies heavily on supplements and diet rather than pushing traditional medications. He has me on all sorts of supplements from multi-vitamins to a boswelia complex to a greens/algae among many others and he can always tell when I walk into the office if I haven&rsquot kept up with my regimen! Nothing has been the magic bullet but the small things add up.

Have you noticed the impact of arthritis when you&rsquore in the kitchen?

Shannan: Oh definitely! That&rsquos one of my biggest issues. Just as an example, I have bananas rotting away right now perfect for making banana bread and I keep telling my husband I&rsquom going to make it but just getting myself to do it is so hard. Because the pan isn&rsquot the normal pan, so I have to bend down and over. And it sounds minuscule when you&rsquore saying it but it&rsquos not and it&rsquos a deterrent for sure. We opened tortillas the other night and I always just cut them. Most people would just pull it apart. I always cut them. My husband noticed it the other night and was like &ldquowow, you always cut them&rdquo and I didn&rsquot even realize I do it that way until he mentioned it. He opens all jars or water bottles or anything that needs pre-opening. I&rsquoll end up cooking something entirely differently than it&rsquos meant to in order to accommodate my pain.

Shannan and I talked about a few other things like how wrist surgery is currently on the table for her because of her hand pain and what her outlook is for arthritis as a whole both in government as well as through the Arthritis Foundation.

My hope is that through my conversation with Shannan the statistics that I&rsquove shared in these posts come to life. There are actually people behind the disease and the impacts of it range far and wide.

From smaller things (although not any less significant) like not being able to open jars or cans while cooking to much larger surgeries like bilateral shoulder replacement in your mid-30s, the effects of arthritis are widespread and can be incredibly debilitating.

As you heard Shannan say, diet isn&rsquot necessarily a magic pill. Most aren&rsquot just miraculously cured by eating some turmeric, sprinkling some cinnamon on their oatmeal or enjoying other anti-inflammatory foods here and there.

It is part of the bigger picture though and I&rsquom a firm believer in the little things adding up. Plus, when you&rsquore talking about ingredients like blueberries, seeds, broccoli sprouts, beans, turmeric and garlic as some of the main players, there&rsquos really no downside.

Many of the ingredients in this blueberry bean salad are well known for their anti-inflammatory and/or antioxidant properties. And if they help even just a little bit to ease the pains of anyone suffering from arthritis or other inflammatory diseases, I&rsquoll call that a win!

The Live YES! Arthritis Network is what Shannan was referring to in our conversation. Founded by the Arthritis Foundation, it makes connections both in person and online to empower people to live their best lives.

Through the network, there is the Live YES! Insights where those affected by arthritis take a 10-minute assessment sharing their experience. The data compiled through this will help advocate to decision makers the impacts of the disease and help break down barriers to care among other things.

The network also has connect groups for in-person connection and community and well as online groups. It&rsquos a way to feel supported among other people living through similar hardships and share experiences, advice, etc.

You can learn more through the video here.

Whether you&rsquore battling a debilitating inflammatory disease like arthritis or not, I think you&rsquoll love this salad.

With its creamy tahini turmeric dressing, fresh sweet blueberries that balance the savory white beans and the fun pop from the pickled red onions, it&rsquos got a lot of goodness going on!

Roasted Radish and White Bean Salad

One of the worst things, (for me) about writing a food blog is that I can almost never eat the same meal twice. Really. No matter how much I loved it – there’s always a new blog post to write, which means a new recipe to create. On the other hand, one of the bestthings about writing a food blog is that it pushes me to always try something new. New cuisines new cooking methods new ingredients. So I had to smile when I read the theme for this month’s Recipe ReDux -“ Show us how you’re cooking with something new (to you!) in 2016″ .

Call me crazy, but my “new to you” ingredient is radishes. Certainly not new when used in a salad. But I’ve always wondered what else you can do with them. Two or three sliced up and added to a salad is plenty for me. So what the heck do you do with the rest of the bunch or bag? I turned to my trusty cooking resource, The Vegetarian Flavor Bible (if you don’t have this non-cookbook, please do yourself a favor and check it out!). This book is such a God-send when it comes to cooking any plant food on the planet. It tells you how to cook it, what flavors to pair it with, and a million ways to use it. #SoHelpful.

Then, I checked with my other go-to source for recipe ideas – Google. It seems that you can roast radishes!

Duh! Of course. They’re a root vegetable, just like carrots or parsnips, right? And they’re a cruciferous veggie too – just like broccoli or cauliflower. So they’re SO much more than a pretty salad garnish. They’re an earthy, sweet and peppery, cancer-fighting vegetable that really should be on the table significantly more then they are.

Behold, my new favorite warm, winter salad – Roasted Radish and White Beans. Radishes really do go well with a drizzle of olive oil,a splash of lemon juice and a sprinkle of salt, pepper, and garlic powder. Zhoosh them up with a sprinkle of fresh parsley and feta cheese (thanks Vegetarian Flavor Bible for all of those suggestions), and you’ve got a lovely and out-of the-box side dish, or even dinner.

Watch the video: Φασόλια Σαλάτα - Μαγειρεύοντας Ελληνικά. Beans Salad - Traditional Greek Way! (May 2022).