Summer Bean and Radish Salad

  • Servings: 20

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  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarsley ground mustard seeds
  • 1 tablespoon finely chopped shallots
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground pepper
  • 1 pound Romano beans, cut on the diagonal into 1 1/2-inch lengths
  • 1 pound yellow wax beans, cut on the diagonal into 2- to 3-inch lengths
  • 1/2 pound radishes, sliced into thin rounds

How to make this recipe

  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.

Contributed By Published June 1997

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