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!

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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. 

Course Salad

Keyword Cannellini Beans, Celery, Gluten Free, Parsley, Radicchio, Red Onion, Salad,, Vegetarian

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Author Amy

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:

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

Salad:

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

Recipe Notes

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