Bean and radish salad with tarragon

The springiest of salads! Delicate Flageolet beans, crunchy radishes, and tender herbs, all come together in a salty and tangy dressing. It travels well and tastes even better as the ingredients mingle – perfect for your next picnic. We like it spooned over crusty bread.

Featured bean: Flageolet

Other beans to try: Baby Butter, Alubia

Take 'em from dried to cooked with our guide! 

Print recipe here

Ingredients 

• 3 anchovy filets, minced
• 2 green onions or green garlic (white and green parts), thinly sliced
• ½ unwaxed lemon, seeds removed and finely chopped
• 1 tbsp lemon juice, plus more to taste
• 1 tsp honey
• 2 tbsp olive oil, plus more for serving
• Salt and freshly ground black pepper
• ½ lb cooked beans, cooled and strained
• 1 bunch radishes, trimmed and thinly sliced
• Scant ½ cup tarragon leaves
• Crusty bread, for serving

Steps

In a small bowl, combine anchovies, green onions or green garlic, chopped lemon, lemon juice, and honey in a small bowl. Whisk in olive oil until well combined and season with plenty of salt and pepper to taste.

In a medium bowl, combine beans, radishes, and tarragon. Add dressing and toss gently to combine. Add more olive oil, lemon juice, and salt and pepper to taste. Serve with crusty bread.