Flageolet Salad With Lemon, Radishes, and Roasted Tomatoes | Dorothy Lane Market

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    Flageolet Salad With Lemon, Radishes, and Roasted Tomatoes

    PREP TIME 6 hr
    COOK TIME 1 hr
    SERVINGS 8
    Chef Carrie Walters
    • POSTED Oct 1st, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 6 cups cooked Rancho Gordo Flageolet Beans
    • 12 oz Cucina Viva Roasted Tomatoes, drained
    • 1 medium red onion, chopped fine
    • 1 bunch Italian parsley, chopped fine
    • 4 Tbsp DLM Extra-Virgin Olive Oil
    • 1½ lemons for juicing
    • ¼ tsp salt and pepper, to taste
    • 1 bunch radishes, cleaned and thinly sliced with a mandolin or vegetable peeler

    INSTRUCTIONS

    1
    Toss the beans with the tomatoes, onion, parsley, and enough olive oil to coat everything.
    2
    Add the juice of one lemon and check for tartness. It should be very lemony. Add more lemon juice as needed.
    3
    Salt and pepper to taste. Just before serving, add the radish slices and more parsley, if desired.

    IN THIS RECIPE

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    Flageolet Salad With Lemon, Radishes, and Roasted Tomatoes

    PREP TIME 6 hr
    COOK TIME 1 hr
    SERVINGS 8

    INGREDIENTS

    • 6 cups cooked Rancho Gordo Flageolet Beans
    • 12 oz Cucina Viva Roasted Tomatoes, drained
    • 1 medium red onion, chopped fine
    • 1 bunch Italian parsley, chopped fine
    • 4 Tbsp DLM Extra-Virgin Olive Oil
    • 1½ lemons for juicing
    • ¼ tsp salt and pepper, to taste
    • 1 bunch radishes, cleaned and thinly sliced with a mandolin or vegetable peeler

    INSTRUCTIONS

    1
    Toss the beans with the tomatoes, onion, parsley, and enough olive oil to coat everything.
    2
    Add the juice of one lemon and check for tartness. It should be very lemony. Add more lemon juice as needed.
    3
    Salt and pepper to taste. Just before serving, add the radish slices and more parsley, if desired.

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