String Bean Salad with Radish Dressing

I wanted to do something different with radishes than I did the first time we got them from our CSA, so I consulted the tip sheet that is included with our weekly CSA emails and found this recipe. Having all of the ingredients and therefore not having to run to the supermarket was a sign that I was supposed to eat this string bean salad with radish dressing for dinner! It was a light dinner for me with leftovers to send with David for lunch the next day. It’s also a great recipe for those delicious string beans we’ve been getting, instead of Syrian or Asian style beans.

String Bean Salad with Radish Dressing


  • 1 pound string beans
  • 1 bunch radishes
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey (use sugar for a vegan variety)
  • 1 teaspoon mustard
  • salt and pepper to taste
  • 1/4 mild onion, cut in half moons
  • a handful of your favorite lettuce; I used butterhead and red sails


  1. Roughly chop the radishes, leaving two for the garnish.
  2. Add radishes, oil, vinegar, honey, mustard, salt and pepper to a food processor and puree.
  3. Bring water to a boil and cook the string beans for 3 minutes, until they turn a vibrant green color.
  4. Toss string beans in dressing and serve on a bed of lettuce and onions.