Retha’s Green Bean Salad
Recipe Makes 8 Servings
This is a crisp, scrumptious fresh-vegetable salad with a simple oil and vinegar dressing.
2 pounds fresh green beans, trimmed
1 bunch radishes, sliced
3 cucumbers, chopped
1 tablespoon olive oil
1 tablespoon vinegar
fine sea salt and lemon pepper to taste
1. Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, 3 to 5 minutes. Drain green beans and plunge into ice water until cold; drain.
2. Toss green beans, radishes, and cucumbers together in a large bowl.
3. Whisk olive oil and vinegar together in a small bowl until the oil emulsifies into the vinegar; season with sea salt and lemon pepper. Drizzle dressing over salad and toss to coat.