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The Boston Globe

Food & dining

Seasonal Recipes

Recipe for white bean salad with lemon-mint vinaigrette

Jillian Bernardini

Serves 6

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

1. In a bowl, whisk the lemon rind and juice, garlic, chopped mint, salt, pepper, honey, and mustard. Gradually whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.

2. In a bowl, combine the beans, radishes, mint leaves, salt, pepper, and dressing. Toss gently. Taste for seasoning and add more salt and pepper, if you like. Jillian Bernardini

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