Flageolet Salad With Lemon, Radishes, and Roasted Tomatoes

PREP TIME 6 hr
COOK TIME 1 hr
SERVINGS 8
  • POSTED Oct 1st, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 6 cups cooked Rancho Gordo Flageolet Beans
  • 12 oz Cucina Viva Roasted Tomatoes, drained
  • 1 medium red onion, chopped fine
  • 1 bunch Italian parsley, chopped fine
  • 4 Tbsp DLM Extra-Virgin Olive Oil
  • lemons for juicing
  • ¼ tsp salt and pepper, to taste
  • 1 bunch radishes, cleaned and thinly sliced with a mandolin or vegetable peeler

INSTRUCTIONS

1
Toss the beans with the tomatoes, onion, parsley, and enough olive oil to coat everything.
2
Add the juice of one lemon and check for tartness. It should be very lemony. Add more lemon juice as needed.
3
Salt and pepper to taste. Just before serving, add the radish slices and more parsley, if desired.

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