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Lemon-Parsley Radicchio Navy Bean Salad Recipe
Number of servings:4 | Total Time:8 minutes
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| Lemon Parsley Radicchio Navy Bean Salad |
Lemon-Parsley Radicchio Navy Bean Salad Ingredients
- 2 (15-ounce) cans navy beans, drained and rinsed
- 2 cups shredded radicchio
- Lemon-Parsley Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup finely chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
Lemon-Parsley Radicchio Navy Bean Salad Preparation
- In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
- In a large bowl, toss the radicchio and navy beans together with ¼ cup of Lemon-Parsley Vinaigrette. Add a drizzle of olive oil, if desired.
