Green Bean and Radish Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Charlotte Fekete of Athens, Georgia writes: I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks. Marinating the vegetables gives them a lively pickled flavor. Ingredients:
1 pound green beans, trimmed |
15 large red radishes, trimmed, cut into 1/4-inch-thick slices |
6 tablespoons olive oil |
2 shallots, chopped |
2 tablespoons red wine vinegar |
2 tablespoons fresh lemon juice |
Directions:
1. Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer. Drain beans and radishes. Rinse with cold water; drain well. Combine all ingredients in large bowl and toss to coat. Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve.
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