“When you have gorgeous fresh food in the house, it begs to be cooked,” says celebrity chef and cookbook author Curtis Stone. “This dish grew out of a trip to a summer farmers’ market, where I couldn’t resist the yellow wax beans and red radishes.”
Green and Yellow Bean Salad with Radishes, Onions, Lemon, and Basil
(Makes 4 servings)
- 12 ounces thin green beans, trimmed
- 12 ounces thin yellow beans, trimmed
- 6 radishes, sliced paper-thin
- 4 white pearl onions, peeled, sliced paper-thin
- ½ cup torn fresh basil leaves
- 1 lemon
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
In large pot of boiling salted water, cook beans until crisp-tender, about 2 to 3 minutes. Drain well, and then plunge into ice water. Once cold, drain well and pat dry.
In large bowl, toss beans, radishes, onions, and basil. Finely grate lemon zest over salad. Squeeze lemon juice over salad and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Transfer salad to a serving bowl or platter and serve.
Make it ahead: The green and yellow beans can be blanched 8 hours ahead, covered, and refrigerated.
Total Fat: 11 g
Saturated Fat: 1 g
Sodium: 90 mg
Carbohydrate: 13 g
Fiber: 5 g
Protein: 3 g
Diabetic Exchanges: 1 carb, ½ protein, 2 fat
If you think this is good, you should try Curtis Stone’s Curtis Stone’s Strawberry-Hibiscus Punch.