Italian White Bean Salad

Makes 4 Servings

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.

2 cups cooked cannellini beans,
or 1 (15-ounce) can, rinsed
Freshly squeezed lemon juice
Sea salt
1/2 cup Signora Francini’s
Salsa Verde (below)
6 radishes, quartered and
cut into 1/4 inch pieces
12 kalamata olives, pitted
and sliced
1/2 cup coarsely chopped
fresh parsley
2 scallions, sliced
2 tablespoons chopped fresh mint

In a large bowl, stir together the cannellini beans, a spritz of lemon, and a pinch of salt. Add the salsa verde and stir 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.

COOK’S NOTE: 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.

Signoria Francini's Salsa Verde

Makes about a cup

2 cups coarsely chopped fresh parsley leaves
1/2 teaspoon sea salt
4 anchovy fillets, rinsed
1/4 cup freshly squeezed lemon juice
4 teaspoons capers, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil

Put all the ingredients except the olive oil in a food processor and blend for about a minute, until finely chopped. With the food processor running, drizzle in the olive oil and process until the sauce is smooth.