Bored with lackluster beans? Associate food editor Kendra Vaculin has a citrusy solution to your legume doom with a lemony dressing combining zest-infused oil and bright juice that pulls double duty as a marinade for canned beans and as a dressing for the salad itself. Marinate any white bean (like cannellini, navy, or Great Northern), then toss them with pleasantly bitter radicchio, thinly sliced raw brussels sprouts, and big chunks of salty feta.
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What you’ll need
Vegetable Peeler
$12 $10 At Amazon
Medium Saucepan
$50 $39 At Amazon
Citrus Juicer
$20 $15 At Amazon
Small Skillet
$23 At Amazon
Slotted Spoon
$11 At Amazon
Recipe information
Yield
4 Servings
Ingredients
1
4
¼
½
2
1½
¼
1
6
½
8
Preparation
Step 1
Remove zest from lemon in wide lengthwise strips with a vegetable peeler, avoiding as much white pith as possible. Cut lemon in half and squeeze juice through a fine-mesh sieve or your hand into a small bowl; discard seeds. Set juice aside.
Step 2
Heat lemon zest, garlic, red pepper flakes, and oil in a medium saucepan over medium-low, stirring to break garlic apart and reducing heat if oil around aromatics starts to sizzle too much, until fragrant, 10–12 minutes. (The garlic should gently cook but not take on much color.)
Step 3
Remove saucepan from heat and add beans, reserved lemon juice, and salt; season with black pepper. Toss to combine; let sit at least 15 minutes.
Step 4
Meanwhile, toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5–8 minutes. Transfer to a cutting board and coarsely chop.
Step 5
Combine radicchio, brussels sprouts, and ¼ cup dill in a large bowl. Crumble in feta in large pieces and toss to combine. Using a slotted spoon, add beans, garlic, and lemon zest. Drizzle with infused oil and toss to coat.
Step 6
Mound salad on a platter; top with pistachios and remaining dill.
Leave a Review
Reviews (47)
Back to TopAwesome recipe as written. Easy to pull together and holds up well the next day. Would also be great with celery to give it that extra crunch.
Katie M
Oakland, CA
4/5/2023
I made with red cabbage instead of radicchio (store didn’t have it). Really enjoyed the layers of flavors and textures of this recipe. The bites of dill, lemon, garlic with a kick of red pepper flakes - divine. Easy to modify (I tend to like more garlic in my food). Recommend making as a side dish and/or adding with avocado or chicken for a main.
Anonymous
12/1/2022
First Bon Appétit recipe that i have to give a 0/5. Would not recommend
Anonymous
PITTSBURGH,PA
8/23/2022
This is my favorite salad, to eat, to share, to impress! You can make as is, or alter slightly. I LOVE this recipe so much I double it, and double the lemon and use the zest! You can also swap out the pistachios with walnuts or pecans, and chickpeas. And don't forget the red pepper flakes! They really take this over the edge. Also good feta, like the kind you get in a block, makes this a gold star salad. I'm making it today! So tasty on its own or as a side. YUM!
jill
Lower East Side
7/1/2022
Loved this salad! I used Napa cabbage instead of radicchio because it’s what I had, but I followed everything else on the recipe. It tasted great. Will definitely make this again.
Jane
Durham, NC
3/9/2022
This is our new favorite salad. Tons of flavor and the feta adds just enough to make the salad a substantive lunch. Bright flavors for spiffing up a winter day. We make a batch and take it for lunch for several days.
Tracey
Aiken, SC
2/6/2022
Wow, this was a hit! Made this with a few adjustments (tips from reviewers—thank you!): soaked radicchio in ice water while prepping other ingredients, let the oil infuse off-heat in pan for 20 mins (after initial heating), made my own beans the day before (Rancho Gordo Garbanzos), squeezed fresh lemon on top to serve. Absolutely smashing. Would be great with some sliced pepperoncinis as well. If you like salty-sour-bitter flavor profiles, this one's for you.
Dre
San Francisco
1/21/2022