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Yield
Serves : 20

How to Make It

Step 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.

Step 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.

Step 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.

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