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- 1 pound green beans, trimmed
- 15 large red radishes, trimmed, cut into 1/4-inch-thick slices
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer. Drain beans and radishes. Rinse with cold water; drain well. Combine all ingredients in large bowl and toss to coat. Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve.