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Ingredients
| 2 | cups | cooked cannellini beans , or 1 15-ounce can, rinsed |
| Freshly squeezed lemon juice | ||
| Sea salt | ||
| 1⁄2 | cup | Signora Francini’s Salsa Verde |
| 6 | radishes quartered andcut into 1/4 inch pieces | |
| 12 | kalamata olives pitted and sliced | |
| 1⁄2 | cup | coarsely chopped fresh parsley |
| 2 | scallions sliced | |
| 2 | tablespoons | chopped fresh mint |
| SALSA VERDE | ||
| 2 | cups | coarsely chopped fresh parsley leaves |
| 1⁄2 | teaspoon | sea salt |
| 4 | anchovy fillets rinsed | |
| 1⁄4 | cup | freshly squeezed lemon juice |
| 4 | teaspoons | capers rinsed |
| 1⁄4 | teaspoon | freshly ground pepper |
| 1⁄2 | cup | extra-virgin olive oil |
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