Skip to main content

Bean and Radish Salad by Chris Cosentino

Bean and Radish Salad by Chris Cosentino

Bean and Radish Salad by Chris Cosentino

Top Chef Master Chris Cosentino shared some of his favorite recipes with us. These meet dietary guidelines for people with Parkinson’s, so check them out!

This is not your grandmother’s three-bean salad! Look on this recipe as a template that you can fashion with as many different types of beans as you like. I think that the more colors and textures you have the better. I especially like the crispiness of the radish mixed with the creaminess of the cannellini beans.

Serves 10

Preparation Time: 6 hours - overnight

Total Time: 6 hours - overnight


1 1/2 cups (10 1/2 oz/330g) dried cannellini beans

1 yellow onion

1 celery rib, halved

1 carrot

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

1 lb (500 g) mixed pole beans, such as Romano, yellow and purple wax, Dragon Tongue, and Blue Lake

8 red radishes, trimmed and cut into slices 1/4 inch (6 mm) thick
1 red onion, thinly sliced into rings

For the Zinfandel Vinaigrette

Kosher salt

Freshly ground black pepper

1/3 cup (1/3 oz/10 g) small fresh basil leaves, preferably Piccolo Fino Verde


Pick over the beans, discarding any grit or misshapen beans. Rinse the beans under cold running water, transfer to a large pot, add water to cover by 2 inches (5 cm), and let stand for at least 4 hours or up to overnight.

Drain the beans and return them to the pot. Add the onion, celery, carrot, and water to cover by 2 inches (5 cm). Place over medium heat, bring to a simmer, and cook until tender, about 2 hours. The timing will depend on the age of the beans.

Remove from the heat and let the cannellini beans cool in the cooking liquid. Remove and discard the onion, celery, and carrot. Season the beans with salt and pepper and a big splash of olive oil. Cover and refrigerate overnight before serving.

Have ready a large bowl of salted ice water. Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pole beans and cook until tender-crisp, about 2 minutes. Drain immediately and immerse in the ice water to cool completely. Drain and pat dry.

Drain the cannellini beans well, transfer to a large bowl, and add the pole beans, radishes, and onion. Drizzle with the vinaigrette, season with salt and pepper, and toss to mix. Sprinkle in the basil and taste and adjust the seasoning if needed. Divide among chilled individual plates and serve.

Photo credit: Michael Harland Turken, recipe courtesy: Chris Cosentino   

We use cookies to ensure that you get the best experience. By continuing to use this website, you indicate that you have read our Terms of Service and Privacy Policy.