Summer Bean and Radish Salad Recipe

Name: Summer Bean and Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon coarsley ground mustard seeds; 1 tablespoon finely chopped shallots; 3/4 cup extra-virgin olive oil; 2 teaspoons fresh thyme leaves; Salt and freshly ground pepper; 1 pound Romano beans, cut on the diagonal into 1 1/2-inch lengths; 1 pound yellow wax beans, cut on the diagonal into 2- to 3-inch lengths; 1/2 pound radishes, sliced into thin rounds

Servings: persons

1
In a medium bowl, whisk together the vinegar, mustard, mustard seeds and shallots.
2
Whisk in the olive oil in a slow steady stream.
3
Add the thyme and season with salt and pepper.
4
In a large pot of boiling salted water, cook all of the beans together until just tender, about 8 minutes.
5
Drain the beans and plunge them into a bowl of ice water to stop the cooking.
6
Drain again and pat thoroughly dry with kitchen towels.
7
In a bowl, toss the beans and radishes with the dressing.
8
Season with salt and pepper and serve.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon coarsley ground mustard seeds, 1 tablespoon finely chopped shallots, and more.

Yes, Summer Bean and Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Bean and Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions