Endive Spears with White Bean Radicchio Salad

Photo: Annabelle Breakey; Styling: Karen Shinto

Time: 15 minutes. These beans are low in fat and high in fiber.

Yield: Makes 24 spears
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 21
  • Calories from fat: 48%
  • Protein: 0.8g
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Carbohydrate: 2g
  • Fiber: 0.8g
  • Sodium: 53mg
  • Cholesterol: 0.0mg


  • 1 can (15 oz.) cannellini or Great Northern beans, rinsed and drained
  • 3/4 cup finely chopped radicchio
  • About 1 tbsp. red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons chopped chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large heads Belgian endive


  1. 1. Mix together beans, radicchio, 1 tbsp. vinegar, olive oil, chives, salt, and pepper in a small bowl. Taste and add more vinegar if you like.
  2. 2. Trim base from endive heads and separate endive into 24 leaves, reserving smaller leaves for another use (like salad). Spoon bean mixture into base of each leaf, dividing evenly.
  3. Make ahead: Prepare through step 1 and chill, covered, up to 1 day.
  4. Note: Nutritional analysis is per spear.
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