Recipes

Flageolet Salad with Lemon, Radishes, and Roasted Tomatoes

Flageolet Salad with Lemon, Radishes, and Roasted Tomatoes

You'll love the bright and refreshing flavors found in this salad.

Ingredients:

6 cups cooked Rancho Gordo Flageolet Beans (from 1 pound dried)

12 oz Cucina Viva Roasted Tomatoes, drained

1 medium red onion, chopped fine

1 bunch Italian parsley, chopped fine

DLM Extra-Virgin Olive Oil

1½ lemons for juicing

Salt and pepper to taste

1 bunch radishes, cleaned and thinly sliced with a mandolin or vegetable peeler

Directions:

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

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