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.
- Course: Side Dish
- Cuisine: Gluten Free, Vegan, Vegetarian
- Servings: Serves 6-8
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
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.
