Caitlin Bensel
This quick side is all about texture, from the meaty olives to the creamy cannellini beans and crunchy radishes. The mild bean makes the salad a great match for nearly any main.
How to Make It
Place thinly sliced radishes, chopped fresh flat-leaf parsley, extra-virgin olive oil, grated lemon rind, fresh lemon juice, kosher salt, pepper, pitted chopped Castelvetrano olives, and rinsed and drained unsalted cannellini beans in a medium bowl, stirring to combine.
