Marinated White Bean & Radicchio Salad

February 18, 2019

Test Kitchen-Approved

Author Notes: I’ve long been obsessed with the marinated gigante beans from Whole Foods that you can scoop into a deli container and buy by the pound. With their sharp, vinegary bite, they’re a perfect addition to a charcuterie plate, an antipasto spread, or just eaten straight from the container. So I’m not sure why it took me so long to try a DIY version.

Using my trusty Instant Pot, I cooked a batch of dried gigante beans, and marinated them in a simple, zingy vinaigrette. I could have stopped there, but I wanted to create a meal-worthy salad to highlight my prized beans. I turned to radicchio, one of my favorite vegetables for salad-making, knowing its crunchy, bitter leaves would be a perfect match for the creamy, tangy, slightly sweet beans. I tossed the dressed leaves with finely grated pecorino to help the vinaigrette stick, rather than slip and slide to the bottom of the bowl. The resulting salad was everything I hoped for: Simple to prepare, full of contrasting colors, textures, and flavors, and satisfying enough to call lunch or dinner.

Food52 Review: Featured in: This Make-Ahead Bean Salad Is Fresh Enough for Lunch, Sturdy Enough for DinnerThe Editors

Serves: 4
Prep time: 10 min
Cook time: 5 min


  • 5 cups roughly torn radicchio leaves, either treviso or chioggia
  • 1/4 cup roughly chopped flat-leaf parsley
  • 1 pinch Kosher salt + freshly ground black pepper, plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 2 teaspoons roughly chopped fresh thyme leaves
  • 2 teaspoons roughly chopped capers
  • 1 1/2 cups gigante, corona, or cannellini beans, cooked from dry or canned (rinsed and drained)
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely grated pecorino romano
In This Recipe


  1. In a large salad bowl, toss radicchio, parsley, and a pinch of salt together.
  2. In a 10-inch skillet, warm extra-virgin olive oil over medium heat. Add shallots, thyme, and capers; saute for about 2 minutes, or just until the shallots start to slightly soften (don’t let them brown). Add the beans, red wine vinegar, and a pinch of kosher salt and black pepper. Using a wooden spoon or rubber spatula, gently stir so the beans are evenly coated in the vinaigrette. Turn the heat down to low, and cook for another 1 to 2 minutes, or until the beans are warmed through. Adjust seasoning and acidity, to taste.
  3. Pour the contents of the skillet (beans and vinaigrette) over the radicchio and parsley. Gently toss with your hands. Let cool a few minutes, then add the pecorino and toss again. Serve warm or at room temperature. Refrigerate any leftover salad—it’ll have a different yet still delicious flavor and texture the next day after the radicchio marinates in the vinaigrette.

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