Radish and White Bean Salad

Radish and White Bean Salad

This radish and white bean salad is perfect for a quick weeknight salad. I love the crunchiness of the radish paired with the creaminess of the beans and bright flavors of sherry vinegar.

How to Cook with Radishes

Radishes, truth be told, have often stumped me. So beautiful, and so simple, yet somehow I am always at a loss for what to do with them. Besides using them for dipping, or in the French way of putting them on a baguette with a lot of butter, they often just rot in my refrigerator (raise your hand if you are with me). This simple salad recipe is a terrific answer, as it uses common pantry ingredients and is quick to throw together. This recipe uses anchovy to amp up that umami flavor. If you prefer not to use anchovies, just double the amount of capers in the recipe for that salty yummy goodness.

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How to Store Radishes

When you bring radishes home from the market, be sure to separate the leaves from the bulbs before storing. Wrap them both separately in a damp cloth and store in the fridge. You can find more plastic-free veggie storage options here.

What to Serve with White Bean Salad

This hearty salad pairs will with Chicken in Pumpkin Seed Sauce and Pan-Roasted Zucchini and Cherry Tomatoes. Instead of throwing out the radish greens, use them in this recipe for Radish Leaf Pesto.

Parsley Recipes

Radish and White Bean Salad Recipe

Mix up a few simple pantry ingredients, and you will have a delicious salad on your hands! 
Print Pin Rate
Course: Salad, Side Dish
Cuisine: California, Mediterranean
Keyword: white bean salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 184kcal


  • 1 cup parsley stems
  • 1 anchovy fillet packed in oil, drained
  • 1/3 cup extra virgin olive oil
  • 1 Tablespoon capers, drained
  • 2 Tablespoons sherry vinegar or white wine vinegar, or to taste
  • ¾ teaspoon fine sea salt
  • black pepper, freshly ground, 5-6 grinds
  • 1 bunch radishes
  • 2 scallions
  • 2 15-oz. cans white beans
  • ¼ cup olives, (choose your favorite variety)
  • Parsley leaves for garnish


  • Roughly chop parsley stems*. Blend anchovy, olive oil, capers, and parsley in a food processor or blender into a puree. Transfer to a salad bowl and mix in vinegar. Add salt and pepper, and taste, adjusting to how you like it.
  • Cut radishes into quarters. Thinly slice scallions. Drain beans. Pit and roughly chop olives. 
  • Add radishes, scallions, beans, and olives to the bowl and combine. Garnish with parsley leaves.


Notes: *Cut the stems off of one bunch of parsley. If this includes a few leaves, that is fine. Use a few beautiful parsley leaves to garnish this salad, otherwise save for another recipe like this one. Tuna or shredded chicken can be used in place of the beans in this recipe. This salad can be made a few hours ahead.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!

white bean salad, winter salad recipe, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

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