We don’t often get green beans and radishes at the same time, so this salad offers an uncommon taste experience.

As with so many other recipes, feel free to add other ingredients. Grated carrots are great here, chopped scallions, sliced green peppers…

3 c or so sliced green beans
1 bunch radishes, trimmed and sliced or diced
4 T extra-virgin olive oil
2 T balsamic, red wine, white wine, or other vinegar
1 – 2 minced garlic cloves
1 t prepared mustard
salt and pepper, to taste

1. Boil or stem green beans until crisp-tender, or to you preference. Drain and rinse under cold water to stop the cooking. Drain again, dry and refrigerate until chilled.

2. Combine chilled green beans and radishes in a serving bowl. Whisk together vinaigrette ingredients. Pour over about half the vinaigrette and toss to combine. If you think you need or want more vinaigrette, pour the rest over and toss again. If you can, chill the salad before serving, though it’s very good as is.