Monday, January 30, 2012
Butter Bean and Radish Salad
This can be made ahead, though it is best served slightly warm, or at room temperature.
You Will Need:
5 large radishes, sliced thinly
1 tablespoon preserved, salted orange peel-chopped finely
1 garlic clove, finely minced
Handful of parsley, chopped
3 scallions, chopped
1 tin butter beans, rinsed and drained
1/2 teaspoon dried thyme
1 tablespoon paprika
(about) 3 tablespoons olive oil
Ground black pepper
1 tablespoon lemon juice
Heat the oil over medium heat and add everything except the beans and lemon juice. Cook until radishes have wilted slightly. Stir in beans, cook about 1 minute longer just to heat through, and remove from heat. Stir in lemon juice.