Such a pretty spring side! Perfect for a bunch or a party. If you use canned beans, this takes all of 15 minutes. I love the flavor mix in this dish, and the tastes are well highlighted by the lemon dressing. Start with a hearty base of beans – add radishes for crunch, avocado for creaminess, arugula for a peppery bite, and Pecorino for that salty finish.
White Beans with Avocado, Radishes & Arugula
Ingredients
For the dressing
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- ½ tsp Dijon mustard
- ¼ tsp Kosher salt, more to taste
- Freshly ground black pepper
- ¼ cup Extra virgin olive oil
- ½ tsp fresh or dried thyme, optional
For the salad
- 2 cans white or navy beans, drained and rinsed
- 5 radishes, sliced very thin
- ½ avocado, chopped
- 1 cup arugula
- ¼ cup fresh mint leaves
- Shaved Pecorino or Parmesan, optional
- Additional lemon juice, optional
- Kosher salt
- Freshly ground black pepper
Preparation
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1. Make the lemon dressing: in a small bowl, whisk together the lemon juice, garlic, mustard, salt, and pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified.
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2. Plate the beans, radishes, avocado and arugula.
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3. Drizzle with dressing and top with fresh mint and shaved pecorino, if using. Season to taste with more salt and pepper and extra squeezes of lemon, if desired.
Recipe Notes
This works well with variations. Add other fresh herbs, such as basil, tarragon, or thyme, in addition to the mint, or swap crumbled feta cheese for the pecorino. Replace the sliced red radishes with watermelon radishes, chopped roasted asapargus, or sliced English cucumbers. Try adding capers for extra tang.
Bon Appétit!
xx—BB
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Great summer salad! Simple, delicious. Beautiful colors and flavors!
Awesome! So glad you liked it!