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The Boston Globe

Food & dining

Seasonal Recipes

Recipe for white bean salad with lemon-mint vinaigrette

Serves 6

Grated rind of 1 lemon
Juice of 2 lemons
1 clove garlic, finely chopped
2 tablespoons chopped fresh mint
Salt and pepper, to taste
1 teaspoon honey
1 teaspoon Dijon mustard
¼ cup olive oil
2 cans (15 ounces each) white beans, drained
1 bunch radishes, trimmed and thinly sliced
2 extra sprigs fresh mint, leaves removed

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