Green Bean and Radish Salad Green Bean and Radish Salad

Green Beans and Radish Salad | Food styling by Sarah Sweeney | Prop styling by Jennifer Evans Image by: Raina + Wilson

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.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings

Ingredients

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

Method

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 bowl of ice water; chill for 10 minutes. Drain again and pat dry.

In small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.

In serving bowl, combine green beans, peas, radishes and avocado. Drizzle with dressing, tossing to coat. Sprinkle with sesame seeds. 

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 717 mg
  • Sugars 4 g
  • Protein 5 g
  • Calories 150
  • Total fat 9 g
  • Potassium 438 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 18 g

%RDI

  • Iron 12
  • Fibre 0.0
  • Folate 40
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14
  • Vitamin C 33
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Green Bean and Radish Salad

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