Go Back

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.