Green Bean and Radish Salad

Green Bean and Radish Salad
Green Bean and Radish Salad
Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks." Marinating the vegetables gives them a lively pickled flavor.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
American Salad Vegetable Marinate Low Cal High Fiber Green Bean Radish Summer Vegan Bon Appétit
  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 shallots, chopped
  • 1 pound green beans, trimmed
  • Carbohydrate 10 g(3%)
  • Fat 14 g(21%)
  • Fiber 3 g(12%)
  • Protein 2 g(4%)
  • Saturated Fat 2 g(10%)
  • Sodium 16 mg(1%)
  • Calories 163

Preparation Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer. Drain beans and radishes. Rinse with cold water; drain well. Combine all ingredients in large bowl and toss to coat. Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve.

Preparation Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer. Drain beans and radishes. Rinse with cold water; drain well. Combine all ingredients in large bowl and toss to coat. Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve.

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