Cannellini, cucumber and radish salad
It wouldn’t be summer without a vibrant veggie salad and this cannellini, cucumber and radish one is delectable. Great by itself as a main or as a side dish, it’s vegan and gluten free. Suitable for sharing with all your friends or whānau.
Ingredients
Method
Ingredients
- 2 cloves garlic, minced
- 2 tsp white vinegar
- 2 lemons
- ¼ cup extra virgin olive oil
- ½ tsp caster sugar
- 1 can (400g) cannellini beans, drained
- 1 cucumber, thinly sliced
- 5 radishes, thinly sliced
- Large handful of fresh herbs (we used mint, dill and chopped chives)
Method
- In a large bowl whisk garlic, vinegar, the zest and juice of one lemon, extra virgin olive oil and sugar until well combined. Season with salt and pepper.
- Add cannellini beans, cucumber and radish. Toss gently to coat.
- Transfer to a large serving platter or plate if desired.
- Cut the remaining lemon into wedges and serve with the salad.
- Garnish with fresh herbs. Enjoy.