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A beautiful salad for the holiday table! Adapted from Better Homes & Gardens magazine. For a really moist salad, double the dressing amounts. This salad needs to chill about 2 hours. Italian, New England, Mid Atlantic
- 1 (15 ounce) can cannellini beans, rinsed and drained (white kidney beans)
- 2 small green sweet peppers, seeded and cut into bite size chunks (about 1 1/2 cups)
- 1 medium cucumber, cut into bite size chunks (about 3 cups)
- 2 cups red cabbage, coarsely chopped (or 1/2 head radicchio)
- 1 1⁄2 cups radishes, quartered
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup lemon juice
- 1 -2 tablespoon honey
- 1⁄2-1 teaspoon coarse salt
- 1⁄4-1⁄2 teaspoon cracked black pepper
- 8 ounces feta cheese, cubed
- 1⁄4 cup fresh Italian parsley, chopped (or mint)
- Place beans, green peppers, cucumber, red cabbage(or radicchio), and radishes in separate self sealing plastic bags.
- For the dressing:.
- In a screw top jar combine oil and lemon juice. Cover and shake well. Add the honey, salt, and pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tbls. dressing into each bag and seal. Chill 2 to 4 hours, turning the bags every so often. The beans, green peppers, and cucumber may be chilled up to 24 hours.
- To serve, arrange vegetables and dressing along with feta cheese in strips on a platter. Sprinkle herbs over all.
- Serves 8 to 10.