White and Navy Bean Salad with Watermelon Radishes & Lemon-Tahini Dressing

White & Bean Salad with Watermelon Radishes and Lemon-Tahini Dressing

If Lilly Pulitzer were a vegetable, I reckon she’d be a watermelon radish. These puppies are unlikely heroes until you cut through the white and green skin and reveal the deep magenta nested inside geode-style. Contrary to what the view outside my window seems to be saying, the sight of these radishes at my local market is a surefire sign that spring is indeed coming (take THAT wintry mix). White and navy beans provide a lovely pairing for these crisp beauties in both color and texture (can you go wrong with green, pink, and navy?), but black beans work just as well to add some substance.

White and Navy Bean Salad with Watermelon Radishes & Lemon-Tahini Dressing
Author: Claire Crane
Serves: 2
  • 1 cup white beans
  • 1 cup navy beans
  • 2 medium-sized watermelon radishes, cut finely into julienne strips
  • Mixed greens & lettuce
  • Juice of 1 lemon, about 3 tablespoons
  • 1 tablespoon tahini
  • Olive oil
  • 1 teaspoon Paprika
  • Salt & pepper, to taste
  1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add the beans. Season with salt and pepper to taste.
  3. Sauté the beans until browned and crispy (Stir gently! It’s important to not mix the beans into mush)
  4. While the beans are cooking, whisk the tahini, lemon juice, paprika, and 2 tablespoons olive oil in a small bowl
  5. Place the beans and radish slices onto a bed of lettuce (you can adjust the amount to your liking)
  6. Serve with a drizzle of dressing and a crack of fresh pepper


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