Ingredients (makes six servings) · 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 Preparation Blend anchovies, oil, capers, and 1 cup parsley leaves 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 leaves to bowl and toss to combine. DO AHEAD: Salad can be made 4 hours ahead. Cover and chill. Hungry for more? If you have a question about this recipe, contact Bon Appetit Test Kitchen at askba@bonappetit.com. For more recipes like this one, check out our Salad Recipes. Nutritional information One 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) 630 Read More http://www.bonappetit.com/recipes/quick-recipes/2013/05/white-bean-and-radish-salad#ixzz2RUmf39Pv]]>
