This easy and nutritious salad can be made in minutes and depending upon your inclination, it can be the centerpiece of the meal or a substantial accompaniment. On a hot night, serve it simply on a bed of greens with a loaf of bread but the more industrious, or hungry ones might eliminate the ham and serve it alongside grilled chicken or tuna.
4 cups cooked white cannelini beans (if you are using cans, use 2), drained and rinsed
½ pound diced Virginia baked ham
1 carrot, cut in small dice
2 -3 garlic cloves, minced
1 red onion, diced
1 tomato, cored and diced
1 small orange, segmented
1 head radicchio, diced
3 scallion greens, thinly sliced
4 tablespoons finely chopped fresh basil or parsley or a combination of the two
2 tablespoons extra virgin olive oil
juice of 1 lemon
3 teaspoons Dijon mustard
1 teaspoon kosher salt’
½ teaspoon black pepper
Place the beans, ham, carrot, garlic, onion, tomato, orange, radicchio, scallions and basil or parsley in a medium size bowl and toss to combine.
Place the oil, lemon, mustard, salt and pepper in a small bowl, vigorously whisk and drizzle on the bean mixture. Gently toss, cover and refrigerate at least one hour and up to overnight.
Serves 4- 6