Recipe information
Yield
4 to 6 Servings
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
Need to make a substitution?
Preparation
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.