White Bean And Radish Salad

• 2 anchovy filets packed in oil, drained
• 3/4 cup olive oil
• 2 tablespoons capers, drained
• 2 1/2 cups packed fresh flat-leaf parsley, divided
• 1/4 cup white wine vinegar
• kosher salt
• fresh ground black pepper
• 1 bunch radish, trimmed, cut into thin wedges
• 2 scallions, thinly sliced
• 3 (15 ounce) cans cannellini beans, drained and rinsed
• 3/4 cup kalamata olive, pitted and quartered

1. Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms.
2. Transfer to a large bowl.
3. Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired.
4. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
5. Salad can be made 4 hours ahead.
6. Cover and chill.

oil, olive oil, capers, parsley, white wine vinegar, kosher salt, fresh ground black pepper, radish, scallions, cannellini beans, kalamata olive

Taken from www.food.com/recipe/white-bean-and-radish-salad-500351 (may not work)