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Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes
Ingredients
  • 6 cups cooked Rancho Gordo Flageolet beans, (from one pound dried)
  • 1 medium red onion, chopped fine
  • 1 bunch Italian parsley, chopped fine
  • 1 bunch radishes, cleaned and sliced thin with a mandolin or vegetable peeler
  • 12 ounces cherry tomatoes, sliced in half
  • 5 sprigs thyme, leaves stripped from stems
  • olive oil
  • 1 ½ lemons for juicing
  • salt
  • pepper
Steps
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