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.

Rate it

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.