Radish and bean salad

on

1/2 cup olive oil
2 tbs capers
2 anchovy fillets
2 bunches parley leaves
1/2 cup white vinegar
salt and black pepper
6 red radishes sliced thinly
2 spring onions sliced
15 oz white kidney beans (cannellini)
1/2 cup sliced black olives

Blend anchovies, oil, capers and 1 cup of parsley in a blender till it forms a puree. Mix the vinegar, salt and pepper. Transfer this to a serving bowl. Add radishes, scallions, beans, olives and the rest of the parsley. Toss and serve with your main meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s