Weekday Vegetarian: White Bean Salad with Radish, Walnuts and Wild Leeks


Photo Credit: Emma Alter

I have become extremely fond of bean salads. I'm not talking about the three-bean salads (always chickpeas, kidney beans and green beans) that were served at every family function of my childhood, which I found boring in the extreme. I'm talking about white bean salads with lots of seasonal vegetables, chickpea salads with some vegetables and a hint of cheese, that sort of thing. They are satisfying and you can make them as simple or as complex as you like. I was extremely happy when I found this recipe on the website La Buena Vida. It sounded delicious and I had every ingredient listed.I modified the recipe a bit to suit my circumstances. My daughter and I have been spring cleaning, starting with the kitchen, and it was in a certain amount of disarray, so rather than making wild leek pesto as the recipe calls for, I simplified it a bit and just lightly sauteed the leeks before adding them to the beans. It worked perfectly, and perhaps allowed the rest of the ingredients to shine through a bit more than they otherwise would have. You'll notice that there aren't any amounts included with the list of ingredients. I just added what looked like a good balance for my taste. If you don't have any wild leeks, you could use green onions, and you wouldn't need to cook them.

This would be a terrific buffet salad, or perfect to take on a picnic. If you were serving it to guests I would make it that day, but it was still delicious when I ate the leftovers for breakfast the next morning.

White Beans with Radish, Walnuts and Wild Leeks

1 can of white beans (garbanzo, navy or cannelini)
assorted radishes
handful of walnuts
capers
wild leeks, chopped
fresh oregano or any herb
red wine vineagar
olive oil
sea salt and pepper

1. In a small skillet, heat s bit of olive oil until it shimmers. Add the wild leeks and saute until tender, about 5 minutes, perhaps less.

2. Rinse white beans and place into a bowl. Add thinly sliced radishes. Chop a handful of walnuts and add. Throw in some capers and fresh oregano leaves. Add about a teaspoon of vinegar and a drizzle of olive oil. Season with salt and pepper to taste. Serve room temperature.

More Great Bean Salad Recipes
Tuna and Bean Salad
Black Bean Avocado Salad
Bean and Barley Salad

Tags: Vegan | Weekday Vegetarian