This chopped salad is one of my favorite no-lettuce salads - it's full of crunchy veggies + fragrant herbs, and is finished with a refreshing vinaigrette. This salad, in addition to nearly daily caprese salads, has been a go-to side dish all summer long, and I just love the mix of chopped green beans, radishes, and cucumber that make up the base of this. I hope you give it a try!
Green Bean & Radish Salad with Dijon Herb Vinaigrette
- 1 lb. slender green beans, washed and ends trimmed
- 1/2 lb. radishes, chopped
- 1/2 english cucumber, peeled, seeded, and chopped
- 4-5 green onions, finely chopped
- 3 Tbsp. flat leaf parsley, finely chopped
- 3 Tbsp. fresh basil leaves, julienned
- 1/4 cup white wine vinegar
- 1-2 tsp. Dijon mustard
- 1 tsp. sea salt
- 3/4 tsp. freshly ground black pepper
- 1/4 cup extra virgin olive oil
Place the green beans in a pot of boiling water and cook until crisp-tender, about 3-4 minutes. Drain the beans, and plunge them into an ice bath to stop the cooking. When the beans are chilled, drain again, and thoroughly pat dry with paper towels.
Meanwhile whisk together the white wine vinegar, dijon mustard, salt, and pepper in a small bowl. Slowly whisk in the olive oil so that it emulsifies.
Chop the green beans into thirds, so that they are more bite-sized, and add them to a large bowl. Add the chopped radish, cucumber, green onion, parsley, and basil to the bowl and mix. Pour the dijon vinaigrette over the salad, and mix thoroughly. Let stand for an hour, mixing occassionally, so that the flavors begin to meld. Serve chilled or at room temp, and enjoy!