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White Bean, Radish And Red Onion Salad

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Ingredients
  Canned white kidney beans 540 Milliliter, drained (1 Can, 19 Ounce)
  Red onion 1⁄2 Cup (8 tbs), chopped
  Cucumber 1 Cup (16 tbs), thinly sliced or diced
  Radishes 3⁄4 Cup (12 tbs), sliced
  Garlic 1 Clove (5 gm), minced
  Parsley 1⁄2 Cup (8 tbs), chopped
  Lemon juice/Sherry vinegar 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Ground pepper To Taste
Directions

In sieve or colander, rinse beans under cold water; drain and place in salad bowl.
Add onion, cucumber, radishes, garlic and parsley; toss to mix.
Add lemon juice and oil, salt and pepper to taste; toss.
Salad can be prepared to this point, covered and refrigerated for up to 2 days.
At serving time, arrange salad on bed of red lettuce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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White Bean, Radish And Red Onion Salad Recipe