Oh my gosh y’all. This green bean and radish salad is seriously amazing. It’s light and refreshing yet still flavorful. It makes the perfect side dish, or if you add some leftover chicken it becomes a great meal. I have had this a couple times a week since I first had it and I’m still so in love with it. Green beans and radish are in season for the next several months and this is a great idea for including these great veggies into your meals.
My Green Bean and Radish Salad Recipe
For this recipe, you will need 2 handfuls of fresh green beans, 8-10 radish, white wine vinegar, extra virgin olive oil, dried italian herb blend, and sea salt. That’s it! Now I chose white wine vinegar because of its delicate taste. Apple cider vinegar has a very strong flavor and would compete with the flavors of the vegetables. If you really don’t want to invest in this delicate vinegar you can use whatever vinegar you have on hand but I cannot guarantee the results.
First, you will bring a small pot of water to a boil. While waiting for the water to boil, take your green beans and cut off the ends and then cut into thirds. Once the water is boiling, add green beans to the water and cook for 1-2 minutes. Then move to a strainer and run under cold water to stop the cooking process. Clean your radish and cut in half and then into slices. In a small bowl add 2-3 teaspoons of white wine vinegar (to taste), 2 tsp extra virgin olive oil, 1/8 tsp dried italian herbs, and 2 pinches of sea salt (or to taste) and mix together with a fork. Add your radish and green beans into a different bowl and pour dressing over. Toss and evenly coat the veggies with the dressing. Serve immediately or store for later. This recipe will last up to 3 days in the fridge.
I have had this salad 2-3 times per week since it’s creation. I absolutely love it. It pairs well with any protein and sometimes I add cooked cubed chicken to it for an easy lunch.
Other Salads You May Enjoy: