Carrot, Bean, and Radicchio Salad

carrot-bean-radicchio-salad
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 272 calories
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 16 mg
    • Sodium 945 mg
    • Protein 9 g
    • Carbohydrate 22 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 185 mg

Combine the onion, oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.Steam the carrots in ½ inch of water until tender, 10 to 12 minutes. Drain and let cool.Add the carrots, beans, radicchio, and parsley to the onion and toss to combine. Fold in the cheese. 

Ingredients

  1. Check 1/4 small red onion, very thinly sliced
  2. Check 3 tablespoons olive oil
  3. Check 3 tablespoons red wine vinegar
  4. Check kosher salt and black pepper
  5. Check 1 pound carrots, chopped
  6. Check 1 15.5-ounce can cannellini beans, rinsed
  7. Check 1 head radicchio, torn
  8. Check 1/4 cup chopped fresh flat-leaf parsley leaves
  9. Check 3 ounces blue cheese, crumbled (about 3/4 cup)

Directions

  1. Combine the onion, oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
  2. Steam the carrots in ½ inch of water until tender, 10 to 12 minutes. Drain and let cool.
  3. Add the carrots, beans, radicchio, and parsley to the onion and toss to combine. Fold in the cheese.