white bean, radish, and snap pea salad
After having several vivid dreams about shopping for spring vegetables (I am not joking), I decided to scratch that subconscious itch and head down to the Union Square greenmarket this week, with visions of radishes dancing in my head. And crunchy sugar snap peas. I combined them with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad that I can bring to lunch at school, potlucks, barbecues, and picnics (check out an earlier post to see how much I over-think these kinds of things).
1 can (15 oz) of small white beans, drained and rinsed
3 radishes, thinly sliced (I used a mandoline set at 2.0mm)
about 1/3 pound snap peas, cut in half
1-2 teaspoons minced shallot (depending on how oniony you like things)
1 teaspoon white wine vinegar
a couple squeezes of lemon juice (about 2 teaspoons)
1 heaping tablespoon plain yogurt (optional)
1 tablespoon extra virgin olive oil
salt and pepper, to taste
2 tablespoons minced fresh chives
2 tablespoons chopped fresh dill
Combine shallot, vinegar, lemon juice, yogurt, salt, pepper, and olive oil to make dressing. Toss with beans, vegetables, and herbs. Taste and adjust seasonings.
