Magic happens when you harmonize with contributions from every color. That’s usually the best way to dish it out. Crunch.
1/2 red onion, very thinly sliced
1 celery stalk, cut into quarters lengthwise, and then into very thin slices
1 bunch flat-leaf Italian parsley, chopped coarsely
4 small (pickling size) cucumbers, thinly sliced
1 bunch of radishes, cleaned, trimmed, thinly sliced
1 1/2 cups cooked (or canned) cannellini beans, rinsed well and strained
1 1/2 cups cooked (or canned) turtle beans, rinsed well and strained
1 cup cooked (or canned) kidney beans, rinsed well and strained.
4 tablespoons extra virgin olive oil
2 tsp. huckleberry vinegar (or white vinegar plus 1/2 tsp. honey)
1/2 tsp. each salt and black pepper
Add all the ingredients to a large salad bowl and toss. Set aside to serve at room temperature.
Appreciate the diversity of flavors, textures, and colors.
Thank you, Steve at Rancho Gordo, for a prior version of this recipe.
Reader, if you haven’t checked out Rancho Gordo yet, then do so now. Absolutely sublime.