This quick side is all about texture, from the meaty olives to the creamy cannellini beans and crunchy radishes. The mild bean makes the salad a great match for nearly any main.

Robby Melvin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place thinly sliced radishes, chopped fresh flat-leaf parsley, extra-virgin olive oil, grated lemon rind, fresh lemon juice, kosher salt, pepper, pitted chopped Castelvetrano olives, and rinsed and drained unsalted cannellini beans in a medium bowl, stirring to combine.

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Nutrition Facts

128 calories; fat 6g; saturated fat 1g; protein 5g; carbohydrates 15g; fiber 4g; sodium 279mg.
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