Radish and White Bean Arugula Salad
Crisp radishes and cool cucumbers are tossed with spicy Arugula, sweet red onions and protein-packed Cannellini Beans. Dressed simply in lemon juice and olive oil and finished with fresh dill, this Radish and White Bean Arugula Salad is the perfect side for a summer barbecue. It also stands alone as a deliciously light summer lunch!
Ya’ll, I love a good fresh salad. I love the varying textures, the colors, and the garden fresh flavors. And I love how I feel nourished, yet light, after eating a big bowl of veggies. This Radish and White Bean Arugula Salad does not disappoint!
I love what happens to raw radishes after they’ve been dressed in lemon juice. The sharpness of the radish disappears and the crispness of it shines. It’s a beautiful thing.
This salad is a terrific side to any barbecue main. It would go great with charbroiled hamburgers, grilled chicken or kebabs. I recently hosted friends over Memorial Day weekend and prepared this salad as a side dish to slow-smoked Barbecue Ribs. The rich, tanginess of the saucy meat paired beautifully with this fresh and light side salad.
For this salad you will need:
Cucumber
Radishes
Red Onion
Arugula
Fresh Dill
Cannellini Beans
Lemon Juice, Fresh
Extra Virgin Olive Oil
Salt and Pepper
Preparing the Radish and White Bean Arugula Salad
This salad could not be any easier. Simply chop and slice your vegetables. Add some canned white beans. And prepare a minimalist lemon juice and olive oil dressing. Toss it all together. Allow the flavors to meld. Voila!
Start by coarsely chopping the cucumbers and thinly slicing the radishes. Toss in a bowl. Then add thinly sliced red onion.
Add the arugula and torn fresh dill leaves to the salad. Toss gently to combine.
Drain and rinse the cannellini beans. Add the beans to the salad.
Prepare the Dressing
Juice 1 1/2 lemons. My lemons yielded just less than 1/4 cup juice. That’s okay. It doesn’t have to be precise. Add 1/4 cup EVOO and 3 pinches of Salt and a pinch of Pepper. Seriously. No need to measure. You can adjust the salt and pepper based on taste.
I just love this salad and I know you will too!
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Radish and White Bean Arugula Salad
Ingredients
- 1 cup Diced Cucumbers coarsely chopped
- 5 Radishes ends trimmed and thinly sliced
- ½ Red Onion thinly sliced
- 1 cup Arugula packed
- ¼ cup Fresh Dill
- 1 can Cannellini Beans drained and rinsed (15.5oz)
- ¼ cup Lemon Juice fresh
- ¼ cup Extra Virgin Olive Oil
- salt 3 pinches
- pepper 1 pinch
Instructions
- Coarsely dice a cucumber, about 1 cup, and add to mixing bowl.
- Trim the ends of 5 washed radishes, and thinly slice. I find a vegetable peeler does the trick. Add radish slices to bowl.
- Thinly slice ½ red onion. Add to bowl.
- Add a packed cup of Arugula and a handful (about ¼ cup) fresh dill. Add to bowl.
- Drain and rinse a can of cannellini beans. Add to salad.
- Toss all lightly to combine.
- Make the dressing: Juice 1 ½ lemons into measuring cup. Add ¼ cup extra virgin olive oil. Add about 3 pinches of kosher salt, and a pinch of black pepper. Whisk until it emulsifies. Pour over salad. Gently toss it all together.
