White Bean, Celery and Radish Salad

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


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