White & Navy Bean Salad With Watermelon Radishes And Lemon-Tahini Dressing

• Salad
• 1 cup White Beans
• 1 cup Navy Beans
• 2 Medium-Sized Watermelon Radishes, cut finely into julienne strips
• 1 tablespoon Olive Oil
• Mixed Greens (butter lettuce, mache, frisee)
• Salt & Pepper, to taste
• Lemon-Tahini Dressing
• Juice of 1 Lemon (about 3 tablespoons)
• 1 tablespoon Tahini
• 2 tablespoons Extra-Virgin Olive Oil
• 1 teaspoon Paprika

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the beans, and season with salt and pepper.
3. Saute the beans until slightly browned and crispy. (Stir in the pan to ensure even cooking, but gently! It's important to not mix the beans into mush).
4. While the beans are cooking, whisk the tahini, lemon juice, paprika, and olive oil in a small bowl.
5. Remove the beans from heat and let cool to room temperature.
6. Place the beans and radish slices onto a bed of greens (with portion size adjusted to your liking).
7. Serve with a drizzle of dressing and a crack of fresh black pepper.

salad, white beans, beans, olive oil, butter, salt, lemontahini dressing, lemon, tahini, extravirgin olive oil, paprika

Taken from food52.com/recipes/33699-white-navy-bean-salad-with-watermelon-radishes-and-lemon-tahini-dressing (may not work)