white-bean-and-radish-salad-51160660.json

{
    "directions": [
        "Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse pur\u00e9e forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.",
        "Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.",
        "DO AHEAD: Salad can be made 4 hours ahead. Cover and chill."
    ],
    "ingredients": [
        "2 anchovy fillets packed in oil, drained",
        "3/4 cup extra-virgin olive oil",
        "2 tablespoons drained capers",
        "2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided",
        "1/4 cup (or more) white wine vinegar",
        "Kosher salt, freshly ground pepper",
        "1 bunch radishes, trimmed, cut into thin wedges",
        "2 scallions, thinly sliced",
        "3 15-ounce cans cannellini (white kidney) beans, rinsed",
        "3/4 cup oil-cured black olives, pitted, quartered"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Bean",
        "Picnic",
        "Quick & Easy",
        "Lunch",
        "Radish",
        "Spring"
    ],
    "title": "White Bean and Radish Salad",
    "url": "http://www.epicurious.com/recipes/food/views/white-bean-and-radish-salad-51160660"
}