White Bean and Radish Salad
2 anchovy fillets packed in oil, drained
3/4 c. extra virgin olive oil
2 tbsp. drained capers
2 1/2 c.(packed) fresh flat leaf parsley, divided
1/4 c. (or more) white wine vinegar
kosher salt, freshly ground pepper
1 bunch radishes, trimmed, cut into thin wedges
2 scallions, thinly sliced
3 15 oz cans cannellini beans, rinsed
3/4 c. oil cured black olives, pitted, quartered
Blend anchovies, oil, capers, and 1 cup of parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar if desired.
Add radishes, scallions, beans, olives and remaining parsley to bowl. Toss to combine.
I added a hard boiled egg to make a meal out of it.
And do you know what's better than bean salads? Black bean brownies! Proving the well known fact that brownies are always superior to salads. They'll make an appearance next week :)