I made a bean salad a few days ago and had enough to serve at my dinner party last night. I served it in my edible Radicchio cups. I also serve my seafood salad in radicchio cups in my book “Breaking Bread in L’Aquila”. Perfect plating in martini glasses or your favorite antipasto plate! I served the bean salad with prosciutto wrapped in sesame bread sticks.

Maria’s Bean Salad:
1 can (14 oz) each: (use your favorite)!
red kidney, black-eyed, garbanzo and cannellini beans, drain, rinsd
1 red onion, finely chopped
3 carrots, finely chopped
4 celery stalks, (finely chopped) – what was left in the refrigerator ….
1 cup of sun dried tomatoes, rough chop
1 cup of Kalamata olives, pitted, use your favorite
black pepper (to taste)
red chili flakes (optional)
2 tbsp. dried oregano
2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
salt (to taste)
Radicchio, 4 leaves (they shape into cups)
Parmigiano cheese (shavings)

Mix everything in a large bowl and ready to serve! I served a scoop of bean salad in the radicchio cups, shaving of parmiagiano cheese.

a presto,

Maria