Green and Yellow Bean Salad with Radishes, Onions, Lemon, and Basil
Provided by: Curtis Stone
- Cook the beans in large pot of boiling salted water until crisp-tender, 3 minutes. Drain well; plunge into ice water. Once cold, drain well and pat dry.
- Toss the beans, radishes, onions, and basil in large bowl. Using a Microplane grater, grate the lemon zest over the salad. Squeeze the lemon juice over the salad and drizzle with the oil. Sprinkle with salt and pepper and toss to coat. Transfer the salad to a bowl and serve.