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.

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