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Green Bean and Radish Spring Salad

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.

green bean radish spring salad

Other Salads You May Enjoy:

gluten free traditional green bean salad
Traditional Green Bean Salad
tabbouleh
Grain Free Tabbouleh
watercress salad
Watercress Blueberry Orange Salad
citrus mint beet salad
Citrus Mint Beet Salad
green bean radish salad

Green Bean and Radish Spring Salad

Servings 2 servings

Ingredients
  

  • 2 handfuls fresh green beans
  • 8-10 radish
  • 2-3 tsp white wine vinegar
  • 2 tsp extra virgin olive oil
  • 1/8 tsp dried italian herbs
  • 2 pinches sea salt or to taste

Instructions
 

  • 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. 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. 

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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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