My F&W
quick save (...)

Summer Bean and Radish Salad

  • SERVINGS: 20
  • FAST
  1. 1/4 cup red wine vinegar
  2. 1 tablespoon Dijon mustard
  3. 1 tablespoon coarsley ground mustard seeds
  4. 1 tablespoon finely chopped shallots
  5. 3/4 cup extra-virgin olive oil
  6. 2 teaspoons fresh thyme leaves
  7. Salt and freshly ground pepper
  8. 1 pound Romano beans, cut on the diagonal into 1 1/2-inch lengths
  9. 1 pound yellow wax beans, cut on the diagonal into 2- to 3-inch lengths
  10. 1/2 pound radishes, sliced into thin rounds
  1. In a medium bowl, whisk together the vinegar, mustard, mustard seeds and shallots. Whisk in the olive oil in a slow steady stream. Add the thyme and season with salt and pepper.
  2. In a large pot of boiling salted water, cook all of the beans together until just tender, about 8 minutes. Drain the beans and plunge them into a bowl of ice water to stop the cooking. Drain again and pat thoroughly dry with kitchen towels.
  3. In a bowl, toss the beans and radishes with the dressing. Season with salt and pepper and serve.
Make Ahead The dressing and beans can be refrigerated separately for up to 1 day.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.