White Bean and Radish Salad

Ingredients

• ¾ cup oil-cured black olives, pitted
• 3 15-ounce cans cannellini (white kidney) beans
• 2 scallions
• 1 bunch radishes
• freshly ground pepper
• Kosher salt
• ¼ cup white wine vinegar
• + 4 more ingredients
• • 2 ½ cups packed fresh flat-leaf parsley leaves
  • 2 tablespoons capers
  • ¾ cup extra-virgin olive oil
  • 2 anchovy fillets packed in oil

Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée 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 com...

View full recipe at Epicurious