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