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Cannellini Bean and Radicchio Salad

Cannellini Bean and Radicchio Salad is tangy, refreshing, crunchy and dense. Perfect on its own or a side dish to a grilled mean or fish. 

If you are on a plant based diet, vegan, vegetarian, or gluten free this salad will work.

Loaded with so many good for you ingredients, that nourish and satisfy.  I enjoy this for a meal, you can also serve it as an appetizer, like a salsa. 

Why you should try this Cannellini Bean and Radicchio Salad?

I am really working on eating more plants. Like most of us, when I think “eat more plants” I think broccoli, lettuce, peppers, berries. 

Yes, those are plants but I read something recently that said “come on guys, think!  Plants are herbs, nuts, seeds, rice, beans, sprouts.  When you are told that you need so many servings of plants a day, that doesn’t mean you need to eat 8 cups of broccoli.”

That was a “duh” moment for me.

The last part of 2019 was probably when I was at my most unhealthy. I wasn’t working out as much as I should, and I definitely wasn’t eating like my body needed me too.

I would try.  It just wouldn’t happen.

I started small.  Adding a diced cucumber, and sprouts beside my morning eggs, or eating oatmeal and blueberries for breakfast.  Adding diced parsley and pumpkin seeds to my dinner salad. Having organic popcorn for a snack (yes, popcorn is a plant)

Now that I have made the changes I want, I am working on adding more diversity of plants to my diet. 

Radicchio is the reason for this recipe. 

Radicchio is such a beautiful color purple.  You know with that color it is going to provide tons of phytonutrients to help our bodies fight inflammation.

Eating a diversity of colorful foods can be an easy way to get a complete range of the vitamins and minerals your body needs to thrive.

Radicchio is a chicory and is a great source of vitamin K.

Please let me know if you enjoy this salad!

Looking for more salad recipes? Click (here)

 

Cannellini Bean and Radicchio Salad

Cannellini Bean and Radicchio Salad is tangy, refreshing, crunchy and dense. Perfect on its own or a side dish to a grilled mean or fish. 
Prep Time15 mins
Total Time15 mins
Servings: 4

Equipment

  • Cutting Board
  • Knife
  • Bowls
  • Coriander/Strainer

Ingredients

  • 1/2 red onion peeled and diced
  • 2 garlic cloves diced and smashed (use your knife to smear diced garlic against board)
  • 1/4 cup red wine vinegar
  • 2 teaspoons of Dijon mustard
  • 2 anchovies optional, chopped
  • 1/2 cup extra virgin olive oil
  • 1 can of Cannellini beans drained and rinsed
  • 3 stalks of celery diced
  • 3 tablespoons of fresh parsley chopped
  • Radicchio leaves peeled

Instructions

Dressing:

  • In a bowl whisk together red wine vinegar, Dijon, anchovies if using and extra virgin olive oil.

Salad:

  • In another bowl add red onion, garlic and half of the dressing mixture, stir and set aside for 5 minutes.
  • After onion mix has sat for 5 minutes, add Cannellini beans, celery and fresh parsley.
  • Re-whisk remaining dressing and add to salad stirring to ensure entire salad is mixed evenly.
  • Place Radicchio leaves on a single layer on serving tray.
  • Top with bean salad.
  • Top with a few springs of parsley and serve.

Notes

Salad can be stored for 2 days in refrigerator WITHOUT Radicchio leaves.
Course: Salad

Categories:

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