Green and Yellow Bean Salad with Radishes, Onions, Lemon, and Basil
Ingredients
12 ounces thin green beans, trimmed
12 ounces thin yellow beans, trimmed
6 radishes, sliced paper-thin
4 white pearl onions, peeled, sliced paper-thin
1/2 cup torn fresh basil leaves
1 lemon
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
360g thin green beans, trimmed
360g thin yellow beans, trimmed
6 radishes, sliced paper-thin
4 white pickling onions, peeled, sliced paper-thin
1/2 cup torn fresh basil leaves
1 lemon
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
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Directions
PREP TIME
15
MINS
COOKING TIME
3
MINS
Serves
Serves
4
Make-Ahead:
The green and yellow beans can be blanched 8 hours ahead, covered and refrigerated.
Make-Ahead:
The green and yellow beans can be blanched 8 hours ahead, covered and refrigerated.
In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 to 3 minutes. Drain well, and then plunge into ice water. Once cold, drain well and pat dry.
In a large bowl, toss the beans, radishes, onions, and basil. Finely grate the lemon zest over the salad. Squeeze the lemon juice over the salad and drizzle with the oil. Sprinkle with salt and pepper and toss to coat.
Transfer the salad to a serving bowl or platter and serve.
In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 to 3 minutes. Drain well, and then plunge into ice water. Once cold, drain well and pat dry.
In a large bowl, toss the beans, radishes, onions, and basil. Finely grate the lemon zest over the salad. Squeeze the lemon juice over the salad and drizzle with the oil. Sprinkle with salt and pepper and toss to coat.
Transfer the salad to a serving bowl or platter and serve.
