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The Washington Post

Shrimp, White Bean and Radish Salad

Shrimp, White Bean and Radish Salad 6.000
Apr 26, 2006

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
Ingredients
  • 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
  • Salt
  • Freshly ground black pepper

Directions

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.


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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 266


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 86mg 29%

Sodium: 129mg 5%

Total Carbohydrates: 16g 5%

Dietary Fiber: 4g 16%

Sugar: n/a

Protein: 17g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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