About a month ago, my sister called me and wanted help recreating a salad that she and her girls had absolutely loved at a restaurant earlier this year. Tart and tangy with a slight Asian twist, the crunch of the radishes, along with the tender beans and peas; the salad is a unique combination of flavors that are fantastically fresh tasting.
She was so happy with the salad that we came up with, she texted twice later that week to say thanks for the recipe. (the recipe that I hadn’t even tasted yet!)
Naturally, when my sister and I were hanging out together last weekend, this salad was on the menu. I normally don’t enjoy cold bean salads, but this one totally works for me.
This is a great potluck or picnic salad for summer. It is delicious cold or at room temperature.
Black and White Bean Salad with Peas and Radishes
- 12-14 ounces frozen peas
- 2 cans black beans rinsed very well
- 2 cans white beans rinsed very well
- 1 bunch of radishes about 6-8 radishes, halved and sliced as thinly as possible
- 1/2 bunch of Italian or curly parsley about 1/2 cup chopped
- 3 green onions or 12 chives sliced very thin, about 1/4 cup
- juice of 2 small lemons I used almost 1/4 cup
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1/2 teaspoon sesame oil
- 1/2 -1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- Place the peas in a colander and rinse under cold running water until they have thawed. This should only take a few minutes. Transfer the peas to a large bowl. Place the beans in the colander and rinse very well. It's important to rinse the beans thoroughly to avoid any gritty or earthy taste when serving them cold. Add the rinsed beans to the bowl with the peas. Add the radishes, parsley and chives, stir to combine.
- In a small jar, combine the lemon juice, vinegar and oils. Shake to combine. Drizzle about half of the dressing over the salad in the bowl and stir to coat. Add more, just as needed. Season generously with salt and pepper, tasting as you go. Chill until ready to serve. Enjoy!