Radicchio and Bean Cups Salad Recipe
Nothing better than a bowl of fresh veggie salad that is full of nutrients like this one. The Radicchio and Beans Cups salad takes care of your vitamin, minerals and fiber needs. It can serve as an exciting fresh course and if you couple it with bread, it will do well as a light lunch or afternoon meal when your tummy starts nagging with a craving for something appetizing. The salad has a variety of ingredients apart from the main ones like salami, orange and onions. The end product is quite interesting and delicious. Follow our step by step guide and learn to make a wonderful meal.
Serving size: 4 person
Preparation time: 20 minutes
Utensils needed: mixing bowls, 4 serving platters
Ingredients:
– 50 g (1¾ oz) thin green beans, trimmed and halved crossways
– 3 tbsp extra virgin olive oil
– 2 tsp wine vinegar
– 2 tsp wholegrain mustard
– 1 garlic clove, crushed
– 2 oranges
– 1 can red kidney beans, about 420 g, drained and rinsed
– ½ small red onion, finely chopped
– 30 g (1 oz) watercress sprigs, tough stalks discarded
– 50 g (1¾ oz) bresaola or German salami, cut into wide strips
– 4 large radicchio leaves
– salt and pepper
Instructions
-
1
Boil the green beans in a saucepan of water for around two minutes. Drain the hot water and rinse the beans under cold water.
-
2
Make a dressing of oil, vinegar, mustard, garlic, salt and freshly ground pepper in a bowl by mixing them together. Peel the oranges and hold them over the bowl (to catch any dripping juice) and using a knife, cut the soft flesh out of the membranes. Squeeze the membranes in the end for any remaining juice.
-
3
To the dressing in the bowl add green beans, red kidney beans and onion and toss well together. Add the salami too. Mix lightly.
-
4
Arrange a radicchio leaf on each of the four serving platters. Scoop up the bean salad, dividing between the four and serve right away.
 thin green beans, trimmed and halved crossways
- 3 tbsp extra virgin olive oil
- 2 tsp wine vinegar
- 2 tsp wholegrain mustard
- 1 garlic clove, crushed
- 2 oranges
- 1 can red kidney beans, about 420 g, drained and rinsed
- ½ small red onion, finely chopped
- 30 g (1 oz) watercress sprigs, tough stalks discarded
- 50 g (1¾ oz) bresaola or German salami, cut into wide strips
- 4 large radicchio leaves
- salt and pepper
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