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.