Radishes are best as an accent in a salad. They have a unique taste, slightly bitter, kind of cool, almost like fennel, but not licorice-like. In this salad, they help add an extra dimension to the classic pairing of white beans and shrimp.
Servings: 6 - 8 lunch or appetizer
- 2 cans (31 ounces) white beans, drained and rinsed, or 3 cups cooked white beans
- 6 radishes, stemmed and cut into small (1/4- to 1/2-inch dice
- 1/2 cup diced celery
- 1/4 cup sliced spring onion (scallions), white and tender green parts only (may substitute diced sweet onions)
- 1 pound cooked medium shrimp, peeled, deveined and cut into bite-size pieces
- 1/4 cup sherry vinegar
- 1/2 cup mild-tasting olive oil
- 1 teaspoon sugar
- Freshly ground black pepper
Combine all the ingredients in a medium bowl and mix well. Adjust seasonings to taste. Cover and refrigerate for a few hours before serving, so the flavors have time to develop. Mix well before serving.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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