Cannellini, cucumber and radish salad
- Serves 4
- Prep time: 15 mins
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
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.