Fresh Green Bean Salad

This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing.

Step: 1

Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, 3 to 5 minutes. Drain green beans and plunge into ice water until cold; drain.

Step: 2

Toss green beans, radishes, and cucumbers together in a large bowl.

Step: 3

Whisk olive oil and vinegar together in a small bowl until the oil emulsifies into the vinegar; season with salt and pepper. Drizzle dressing over salad and toss to coat.

Per Serving: 68 calories; protein 2.8g; carbohydrates 12.3g; fat 2g; sodium 13mg.

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