• 1 cup celery leaves (about 1 ounce), rough-chopped
  • 1 cup cauliflower leaves (about 2 ounces, including tender ribs), thinly sliced
  • 2 cups carrot tops (about 2 ounces), swished in cool water, rough-chopped
  • 2 radishes with attached leaves, bulbs thinly sliced, leaves swished in cool water, rough-chopped
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 1 (15-ounce) can navy beans, drained and rinsed


  1. In a large bowl, combine the celery leaves, cauliflower leaves, carrot tops, sliced radish bulbs, and chopped radish leaves.
  2. Add salt and lemon juice and mix
  3. Add olive oil, and black pepper and mix
  4. Toss in the beans and serve cold.