White Bean Salad with Radishes and Mint
This recipe, featuring a common pantry staple, comes together in a matter of minutes and can act as a lovely side accompaniment to a piece of roasted fish or pan seared chicken breast. Try to find radishes from a local market for that bright peppery flavor, which compliments the creamy texture of the beans perfectly. The lemon mint vinaigrette is a versatile dressing that you could double and save for a leafy green lunch salad the next day. Serves 6
2 lemons, zested and juiced
1/4 cup fresh mint leaves, 2 Tbsp set aside and finely chopped
1 tsp honey
1 tsp Dijon mustard
2 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
salt and pepper
2 cans (15oz each) white beans, such as cannellini, rinsed and drained
1 bunch of radishes (about 8 total), cleaned, tops removed, and thinly sliced
Begin by preparing the vinaigrette. In a small bowl or jar with a tight fitting lid, combine the lemon juice, only 1 tsp of lemon zest, 2 Tbsp chopped mint, honey, Dijon mustard, garlic, and olive oil.
Add salt and pepper, whisk vigorously to combine or shake in the jar with lid on top. Stir until emulsified, and place in the fridge to chill until ready to use.
In a large bowl, gently toss together the white beans, radish slices, and half of the whole mint leaves remaining.
Remove the vinaigrette from the fridge, pour over the bean mixture, and gently toss to combine. Taste for seasoning, add more salt and pepper, then transfer to a serving bowl and garnish with the remaining mint leaves and a little lemon zest; serve immediately.