Bean salad is a picnic classic that deserves a little freshening up. This version is full of bold yet balanced flavours.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Dressing:
Salad:
Method
Dressing: In liquid measure, combine oil, vinegar, anchovies, honey, pepper and salt. Using immersion blender, purée until smooth.
Salad: In large saucepan of boiling salted water, cook green beans until tender-crisp, about 2 minutes. Drain; transfer to bowl of ice water to chill. Drain well; pat dry with towel. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large bowl, combine green beans, cannellini beans, croutons, chopped dill and radicchio; drizzle with dressing, tossing to coat. Arrange salad on platter. Top with tuna and lemon zest. Garnish with Parmesan, pepper and dill sprigs (if using).
Tip from The Test Kitchen: Radicchio pairs well with rich flavours like anchovies, but it can be quite bitter. To mellow the sharpness, slice it into extra-thin ribbons (chiffonade).
Nutritional facts Per serving: about
- Fibre 11 g
- Sodium 602 mg
- Sugars 4 g
- Protein 21 g
- Calories 499
- Total fat 32 g
- Potassium 663 mg
- Cholesterol 11 mg
- Saturated fat 5 g
- Total carbohydrate 35 g
%RDI
- Iron 24
- Folate 44
- Calcium 11
- Vitamin A 8
- Vitamin C 18
