Best Green Bean And Radish Salad Recipes

GREEN BEAN AND RED ONION SALAD WITH RADISH DRESSING

Green Bean and Red Onion Salad with Radish Dressing image

Provided by Betty Rosbottom

Categories Salad Bean Leafy Green Side Quick & Easy Radish Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

5 radishes, unpeeled, trimmed, coarsely chopped
1/2 cup olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon honey mustard
1/2 teaspoon minced garlic
1 1/2 pounds slender green beans, trimmed
4 cups mixed greens (such as red leaf lettuce and baby spinach), torn into bite-size pieces
1 red onion, thinly sliced
2 large radishes, sliced paper-thin (optional)

Steps:

Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.

GREEN BEAN AND RADISH SALAD

Green Bean and Radish Salad image

Categories Salad Bean Vegetable Side Vegetarian Quick & Easy Radish Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 pound green beans, cut diagonally into 2-inch pieces
1 bunch radishes, trimmed, sliced
1/2 cup olive oil
1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard

Steps:

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.

GREEN BEAN, WATERCRESS AND RADISH SALAD

Green Bean, Watercress and Radish Salad image

Categories Salad Bean Vegetable Quick & Easy Low/No Sugar Radish Summer Watercress Bon Appétit

Yield Serves 10

Number Of Ingredients 9

Ingredients

2 1/2 pounds green beans, trimmed
1/4 cup fresh lemon juice
2 tablespoons distilled white vinegar
4 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup canned chicken broth
1 cup chopped watercress leaves
1 bunch watercress, ends trimmed
1 1/2 cups thinly sliced radishes

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
Toss beans, trimmed watercress and radishes in bowl with dressing.

GREEN BEAN AND RADISH SALAD

Green Bean and Radish Salad image

This speedy dish isn't your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it's the kind of side that steals the show! This recipe is from Canadian Living magazine.

Provided by Janice

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 cups green beans, trimmed
1 cup shelled fresh peas or 1 cup frozen peas
2 tablespoons sodium-reduced soy sauce
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
3/4 teaspoon grated fresh ginger
4 radishes, thinly sliced
1 avocado, sliced
2 teaspoons sesame seeds, toasted

Steps:

In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes.
Add peas during last 2 minutes of cooking.
Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry.
In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
In a serving bowl, combine green beans, peas, radishes and avocado.
Drizzle with dressing, tossing to coat.
Sprinkle with sesame seeds.

Nutrition Facts : Calories 184.6, Fat 10.9, SaturatedFat 1.6, Sodium 538.8, Carbohydrate 19.4, Fiber 9, Sugar 6.7, Protein 6.6

GREEN BEAN AND RADISH SALAD

Green Bean and Radish Salad image

Provided by Charlotte Fekete

Categories Salad Vegetable Marinate Low Cal High Fiber Green Bean Radish Summer Vegan Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 6

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

Steps:

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.