Fast and fresh, this salad is great for potlucks or weeknight dinners.
radishes)
Grated lemon zest
Directions
Fill a large bowl with ice water; set aside.
Bring a large pot of salted water to a boil over high.
Credit:Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Add yellow and green beans to boiling water, and cook until tender-crisp, about 3 minutes.
Using a spider, transfer yellow and green beans to ice water in large bowl.
Let stand in ice water until cool to the touch, about 1 minute.
Drain, and pat beans dry with paper towels; set aside.
Place beans on a large platter, and top evenly with radishes.
Spoon dressing evenly over bean mixture.
Garnish with dill fronds and lemon zest.
