Cannellini Beans & Radicchio Salad with Pine nuts and Parsley Vinaigrette
 
Prep time
Total time
 
This can be made with chickpeas or any bean of your choice. You can also use endive or escarole instead of the radicchio or use all three.
Author:
Recipe type: High Protein Salad or Main
Cuisine: American Italian
Ingredients
Salad
  • 1 15-ounce carton cannellini beans, drained & rinsed
  • 1 small head of radicchio, cored and leaves torn
  • 2 celery stalks, sliced
  • 2 tablespoons chives, chopped
  • 2 tablespoons parsley, chopped
  • ¼ cup pine nuts, toasted for a minute or two
  • Salt & Pepper to taste
Parsley Vinaigrette
  • 1 cup of chopped parsley
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 1 garlic clove, chopped
  • 2 tablespoons water (or more for thinning)
  • ½ tablespoon organic maple syrup
  • 1 tablespoons chopped chives (or more to taste)
  • 1 tablespoon extra-virgin olive oil
  • Salt & fresh ground black pepper
Instructions
  1. Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.
  2. Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.
  3. In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette.
  4. Toss to coat. Season to taste with a little salt and ground black pepper.
  5. Arrange bean mixture on top of radicchio. Garnish with chopped chives and chopped parsley.
  6. Drizzle a little more vinaigrette over it.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/cannellini-bean-salad/