Name: White Bean and Radish Salad
Prep time: 15 minutes
Total time: 15 minutes
Yield: 6 Servings
Ingredients: 2 anchovy fillets packed in oil, drained; 3/4 cup extra-virgin olive oil; 2 tablespoons drained capers; 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided; 1/4 cup (or more) white wine vinegar; Kosher salt, freshly ground pepper; 1 bunch radishes, trimmed, cut into thin wedges; 2 scallions, thinly sliced; 3 15-ounce cans cannellini (white kidney) beans, rinsed; 3/4 cup oil-cured black olives, pitted, quartered

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This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.

Recipe notes