Easter Egg Radish Panzanella Recipe - Forks Over Knives

Ingredients

• 2 bunches Easter egg radishes with tops (20 oz.) (see tip, recipe intro)
• 2 medium shallots, cut into thin wedges
• 2 whole cloves garlic, peeled
• 5 tablespoons white balsamic vinegar
• 12 oz. whole grain Italian bread, cut or torn into 1-inch cubes
• ½ cup coarsely chopped fresh rhubarb
• 2 tablespoons pure maple syrup
• 2 stalks rainbow chard
• 2 cups cherry tomatoes, halved
• 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
• ½ cup sliced pitted green olives
• ½ cup coarsely torn fresh basil
• Freshly ground black pepper (optional)