Here’s a simple, rustic vegetable salad with French country flair that’s the perfect side dish with whatever you’re grilling this summer! Green Bean and Radish Salad with Mustard – Caper Vinaigrette is easy to make and comes together quickly!
Why This Recipe is a Keeper!
With just a quick blanch for the green beans, the addition of fresh peppery radishes and an easy vinaigrette made with ingredients you may already have on hand, this simple, rustic salad with French country flair can be on your table.
Low labor and high flavor make Green Bean and Radish Salad with Mustard – Caper Vinaigrette the perfect spring-into-summer salad.
- Can be pulled together in about 30 minutes.
- Is vegan, dairy-free and gluten-free so everyone at your get-together can enjoy it.
- Pairs perfectly with grilled fish, chicken or meat.
Let’s make it!
How to make Green Bean and Radish Salad with Mustard – Caper Vinaigrette:
Here’s everything you’ll need to make this green bean and radish salad recipe along with how to prep. See the complete recipe below for the exact quantities.
Ingredient Notes and Substitutions:
- Green Beans: You’ll need approximately two pounds. Young, tender green beans are preferable but they can be pricey.
- Radishes: I used regular red radishes but any variety will work.
- Shallots: Shallots are a member of the onion family and are used extensively in French cooking. They grow in clusters (heads) similar to garlic but without the quantity. They have a mild oniony flavor with a hint of garlic.
- Olive Oil: Use a good quality extra-virgin olive oil but it doesn’t have to be the best.
- Capers: Capers are the green, unripened flower buds of the caper bush. You can find them in the pickled products section.
- Dijon Mustard: Use a good Dijon mustard. I’ve tried numerous brands of Dijon mustard and you can’t go wrong with Grey Poupon which is widely available. Maille is also good but it’s pricey. You can also use whole-grain mustard if you prefer.
- Gather and prep all the ingredients.
- Whisk the vinaigrette together in a small bowl and let that sit while blanching the green beans so the flavors have a chance to marry.
- Prepare an ice bath in a large bowl. (An ice bath is a bowl of ice water.)
- Bring a large pot of generously salted water to a boil. I usually use at least 2 tablespoons of salt in a large pot of boiling salted water so the green beans get seasoned. However, if you’re salt-sensitive, leave it out.
- Drop the green beans into the boiling water. Let the water return to a boil (covering it will help it come back to a boil sooner) then cook for 4-5 minutes. The beans should be crisp-tender (try one) and still bright green.
- Scoop the beans out with a sieve and immediately drop them into the cold water ice bath to “shock” them and set the color.
- Let the beans cool completely then drain well and blot them dry with paper towels. (You don’t want them dripping wet; excess water will water down the vinaigrette.)
- Place in a serving bowl with the sliced radishes.
- Add the dressing, toss and you’re good to go! This green bean radish salad is perfect at room temperature!
- Not a radish fan? Use sliced cooked potatoes instead!
Chef Tips and Tricks:
- Let’s face it. Trimming green beans is a chore. You can buy bagged, trimmed green beans, but I find it necessary to look each one over anyway as stems can get missed. Here are my tips:
- Starting with the stem end first and working with a handful or so at a time, line the beans up using the edge of your knife or your hand.
- With one motion, cut all the tips off at once.
- Repeat with the other side if desired. Turn the beans around, line up the tips again and trim off the other side. It’s not necessary to trim the bottom tip if you don’t want to; it’s completely edible and it’s often done for aesthetic purposes only.
- Cut into desired lengths. In this salad recipe, two inches is a good length.
Frequently Asked Questions:
It’s best to avoid raw green beans because of their lectin content which can cause digestive issues. Cooking neutralizes the lectins but also improves their taste, digestibility and antioxidant content.
Blanching is a process where vegetables are boiled in water (often salted) and then cooled quickly in a large quantity of ice-cold water (60 degrees Fahrenheit or below) to stop the cooking process. It’s always necessary to blanch vegetables you intend to freeze because it stops enzymes that cause loss of flavor, color and texture. Here’s more information on blanching from Better Homes and Gardens.
You can get the salad prepped and then all you have to do when ready to serve is combine the green bean salad. Because there is an acid in the dressing, it will cause the beans to turn bland, army green. You can blanch the green beans and make the dressing 1-2 days ahead of time. Refrigerate until needed. Slice the radishes just before serving.
What Goes Well with Green Bean Salad?
- Buttery Blackened Steak Bites with Gorgonzola
- Easy Skillet Mediterranean Chicken
- Chicken with 40 Cloves of Garlic
- Baked Catfish Pecan Meuniere with Spicy Sauteed Greens
- Mediterranean Fish en Papillote
- Maryland-Style Crab Cakes
- Easy Red Beans and Rice Recipe
More vegetable salads you’ll love!
- Sicilian Cauliflower Salad
- Middle Eastern Chopped Vegetable Salad
- Tunisian Salad Platter
- Greek Village Salad with Marinated Feta Cheese
Get all my great salad recipes at: Side Dish Salads – From A Chef’s Kitchen
Join the FROM A CHEF’S KITCHEN MAILING LIST to get all the latest posts and more!
Green Bean and Radish Salad Recipe with Mustard-Caper Vinaigrette
Click to Rate!
- 2/3 cup extra-virgin olive oil
- 1 medium shallot - finely chopped
- 3 cloves garlic - minced
- 2 tablespoons red wine vinegar
- 1 large lemon - zested and juiced (at least 2 tablespoons)
- 2-3 tablespoons Dijon mustard - to taste
- 2 teaspoons light brown sugar
- 1 tablespoon capers - drained and coarsely chopped
- Freshly ground black pepper - to taste
- 2 pounds green beans - stem end trimmed and cut into approximately 2-inch pieces
- 1 bunch radishes - trimmed and sliced (approximately 1 1/2 cups)
- Whisk together the first 8 ingredients in a bowl or in a jar, starting with 2 tablespoons Dijon mustard and shake well. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.
- Prepare an ice bath.
- Bring a pot of generously salted (at least 2 tablespoons) water to a boil.
- Drop the green beans into the boiling water and boil for 4-5 minutes or until crisp-tender and still bright green.
- Scoop the beans out of the boiling water with a sieve and immediately drop into the ice bath. Let cool in the ice bath for several minutes. Drain and pat dry as well as you can.
- Toss together the green beans and radishes.
- Drizzle with the vinaigrette as desired and toss. (You may not need all of it; reserve the remainder for another use or as a marinade for chicken.)
- Serve immediately.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.