Boistfort Valley Farm
Community Supported Recipe Box

Green Bean & Radish Salad


  • 1 pound green beans, cut diagonally into 2-inch pieces
  • 1 bunch radishes, trimmed, sliced
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
  • 2 garlic cloves, pressed
  • 1 teaspoon Dijon mustard


dish: salad
season: summer, fall

Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill.

Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in small bowl. Add enough dressing to beans and radishes to season to taste. Season to taste with salt and pepper and serve.

Bon Appétit