Serves 4

• 1/2 red onion, thinly sliced
• 2 1/2 cups cooked Ayocote Blanco, Royal Corona, Cassoulet, or other big white bean, strained
• 1 celery stalk, cut in half lengthwise and then into 1/4-inch slices
• 1/3 cup chopped flat-leaf parsley
• 1 cucumber, thinly sliced
• 1 bunch of radishes, cleaned and trimmed, then thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons mild vinegar
• Salt and pepper to taste

Method

Combine all the ingredients in a large salad bowl and gently toss. Taste and adjust the seasonings. Serve at room temperature.