MEMBER RECIPE
White Bean, Radish, and Snap Pea Salad Recipe
By el Mitch
Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
INGREDIENTS
- 2 teaspoons minced shallot
- 1 teaspoon white wine vinegar
- 2 teaspoons lemon juice
- 1 heaping tablespoon plain yogurt
- 1 tablespoon extra virgin olive oil
- salt and black pepper, to taste
- 1 15-ounce can small white beans (navy beans)
- 3 radishes, thinly sliced
- 1/2 pound snap peas, cut in half
- 2 tablespoons minced fresh chives
- 2 tablespoons chopped fresh dill
INSTRUCTIONS
- Combine shallot, vinegar, lemon juice, yogurt, olive oil, salt, and pepper to make dressing.
- Toss beans, vegetables, and herbs with dressing.
- Taste and adjust seasonings.
Member recipes are not tested by the CHOW food team.
