White Bean and Radish Salad

INGREDIENTS

• 2 anchovy fillets packed in oil, drained
• 3/4 extra-virgin olive oil
• 2 drained capers
• 2 1/2 (packed) fresh flat-leaf parsley leaves, divided
• 1/4 (or more) white wine vinegar
• Kosher salt, freshly ground pepper
• 1 bunch radishes, trimmed, cut into thin wedges
• 2 scallions, thinly sliced
• 3 15-ounce cans cannellini (white kidney) beans, rinsed
• 3/4 oil-cured black olives, pitted, quartered