RCI-VG.004.1094.001
Radish and Butter Bean Salad
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- radishes5 ouncesthinly sliced
- can butter beans14 ouncedrained and rinsed
- bunch watercress1 unittough stems removed
- oranges2 unitpeeled and segmented
- 4 teaspoons
- 2 teaspoons
- fresh coriander2 teaspoonschopped
- 1 teaspoon
- 1 teaspoon
Method
1
Thinly slice the radishes and place them in a large mixing bowl.
2
Drain and rinse the butter beans, then add them to the bowl with the radishes.
3
Remove the tough stems from the watercress and tear the remaining leaves into bite-sized pieces, then add to the bowl.
4
Peel the oranges and segment them by cutting away the white pith and separating the flesh into individual segments, then add to the bowl.
5
In a small bowl, whisk together the orange juice, olive oil, and chopped fresh coriander until well combined.
6
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7
Season the salad with salt and freshly ground black pepper to taste, then toss again and serve immediately.