Contributed by (Recipe adapted from “Culinary Book” at www.culinarybook.com

Ingredients

1 lb Green beans, cut diagonally into 2-inch pieces
1 bunch Radishes, trimmed and sliced
1/2 C Olive oil
1/4 C Balsamic vinegar, or 3 tablespoons Red wine vinegar
2 Garlic cloves, pressed
1 tsp Dijon mustard

Instructions

Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill. Combine beans and radishes in large bowl. Whisk remaining ingredients to blend
in small bowl. Add enough dressing to beans and radishes to season to taste. Season to taste with salt and pepper and serve.

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