Crunchy Radish and Two-Bean Salad Recipe

Ingredients:

• 1/2 cup plain Greek yogurt
• 1/4 cup extra-virgin olive oil
• 2 teaspoons lemon zest, plus 1/4 cup lemon juice (from about 2 lemons)
• 2 teaspoons honey
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 2 cups chopped rainbow chard, with stems
• 8 ounces sugar snap peas, bias-sliced into 1-inch pieces
• 8 ounces radishes, halved and sliced
• 1 cup cooked quinoa, cooled
• 1 carrot, coarsely shredded
• 1 cup crumbled feta or cotija cheese (about 4 ounces)
• 1/3 cup slivered red onion
• 1/4 cup chopped fresh dill

Directions:

Step 1: In a small bowl, whisk together the Greek yogurt, olive oil, lemon zest, lemon juice, honey, salt, black pepper, smoked paprika, and ground cumin. Set the dressing aside.

Step 2: In a large mixing bowl, combine the cannellini beans, kidney beans, chopped rainbow chard, sugar snap peas, sliced radishes, cooked quinoa, shredded carrot, crumbled feta (or cotija cheese), slivered red onion, and chopped fresh dill.

Step 3: Pour the prepared dressing over the bean and vegetable mixture. Toss everything together gently to coat evenly with the dressing.

Step 4: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. The salad can be chilled for up to 4 days.

From the Editor: If you don't have leftover quinoa, cook fresh quinoa by bringing 3/4 cup of water and 1/2 cup of quinoa to a boil in a saucepan. Once boiling, reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the quinoa is tender and the water is absorbed.

Nutrition Facts (per serving):

• Calories: 508
• Total Fat: 17g (22% Daily Value)
• Saturated Fat: 5g (26% Daily Value)
• Cholesterol: 21mg (7% Daily Value)
• Sodium: 1154mg (50% Daily Value)
• Total Carbohydrates: 71g (26% Daily Value)
• Dietary Fiber: 18g (63% Daily Value)
• Total Sugars: 18g
• Protein: 25g (50% Daily Value)
• Vitamin C: 127mg (141% Daily Value)
• Calcium: 405mg (31% Daily Value)
• Iron: 8mg (43% Daily Value)
• Potassium: 1578mg (34% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data, but some values may not be available for all ingredients.

Disclaimer: If you're following a medically restricted diet, consult with your doctor or dietitian before preparing this recipe for personal consumption.

The Story Behind Crunchy Radish and Two-Bean Salad

The Crunchy Radish and Two-Bean Salad has roots in contemporary American cuisine, emerging as part of the growing trend toward nutrient-dense, plant-forward dishes in the early 21st century. Combining simple pantry staples such as cannellini and kidney beans with fresh vegetables like radishes, sugar snap peas, and rainbow chard, this salad reflects the modern desire for meals that are both quick to prepare and visually appealing. Its development aligns with the increasing popularity of quinoa as a versatile, protein-rich grain, and the emphasis on yogurt-based dressings highlights the influence of Mediterranean and Middle Eastern flavors in American home cooking.

Regional Variations

While the salad is primarily recognized as an American creation, its ingredients lend themselves to regional adaptation. In the Southern United States, fresh local radishes and homegrown greens may be used, while coastal regions often incorporate seasonal herbs or a splash of citrus from local orchards. In urban areas, chefs may substitute different bean varieties or add roasted nuts to enhance texture. Despite these variations, the core combination of crisp vegetables, beans, and a creamy yogurt dressing remains constant, showcasing the flexibility of this dish across different American regions.

Distinguishing Features Compared to Similar Salads

Unlike typical bean salads that may rely on mayonnaise or vinegar-based dressings, this salad is distinguished by its creamy yogurt dressing, which provides tanginess without overwhelming the delicate flavors of the vegetables. The inclusion of quinoa adds a subtle nuttiness and additional protein, setting it apart from simpler two-bean salads. Additionally, the balance of texturescrunchy radishes, crisp snap peas, tender chard, and soft beanscreates a layered eating experience that differentiates it from other side dishes.

Where Youll Find It Served

This salad is often enjoyed as a refreshing side at family dinners, picnics, or summer gatherings, where its bright flavors complement grilled meats and roasted vegetables. It also appears on restaurant menus, particularly in cafes and bistros emphasizing farm-to-table ingredients or healthy, modern American cuisine. Due to its make-ahead nature, it is also a popular choice for potlucks and office lunches, offering convenience without sacrificing taste.

Interesting Facts

• The combination of radishes and yogurt has been historically used in Mediterranean diets, valued for its cooling properties and digestive benefits.
• The salads vibrant colorsred radishes, green chard, orange carrotare visually appealing and rich in antioxidants, making it not only delicious but nutrient-dense.
• Quinoa, though often associated with South American cuisine, integrates seamlessly in this salad, providing a complete protein source that complements the beans.
• Adding herbs like dill or spices such as smoked paprika allows for subtle regional flavor customization, demonstrating the dishs adaptability.
• This salad can be stored for up to four days, making it both practical and a go-to recipe for meal prep enthusiasts.

FAQ about Crunchy Radish and Two-Bean Salad Recipe