Crisp + Refreshing Green Bean and Radish Salad Recipe Is a Springtime Supper Sensation
When the weather finally warms up and the days grow longer, I crave lightened-up meals with lots of spring veggies. So, when our test kitchen pros came up with this Green Bean and Radish Salad recipe I couldn’t wait to dig in. This dinner winner is crisp, refreshing, perfect for spring yet still satisfies a hungry appetite.
Bottled dressings are convenient, but it’s so easy to whip up your own. We combine olive oil, lemon juice, tarragon and seasoning. The fresh herb imparts a bright, fennel-like finish that perfectly complements mustard and lemon. But parsley or chives would work just as well. Radishes are often overlooked in the produce aisle. Here they add just the right amount of peppery crunch. For a healthy dose of protein, we top the whole thing off with hard-cooked eggs. Give it a whirl, then let us know if you have a favorite dinner salad recipe.
Yields
Total Time
Prep Time
Ingredients
- 12 oz. green beans, trimmed
- ⅓ cup olive oil
- 3 Tbs. lemon juice
- 3 Tbs. chopped fresh tarragon
- 1 Tbs. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 heads butter lettuce, about 8 oz. total, leaves separated
- 6 radishes, sliced
- 4 hard-cooked eggs, peeled, quartered
Instructions
In large pot of salted boiling water, cook green beans until just tender, about 3 min. Drain and rinse under cold water until cool, about 1 min. Pat dry; reserve.
In small bowl, whisk together oil, lemon juice, tarragon, mustard, salt and pepper until blended. In large serving bowl, toss lettuce, radishes and reserved green beans; top with eggs. Drizzle with dressing.
Nutrition
- Calories: 138
- Fat: 12 gram
- Saturated Fat: 2 gram
- Protein: 4 gram
- Carbohydrate: 4 gram
- Fiber: 1 gram
- Cholesterol: 93 mg
- Sugar: 2 gram
- Sodium: 172 mg
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This story was originally published May 20, 2025 at 8:21 AM.