This recipe was supposed to go along with the Marinated Grilled Pork Chops I posted a little while ago, but we got busy that night and I never made the green beans to go with it. I didn't want the radishes to go bad though, so I decided to make it tonight as a side dish for my leftover pork chops.
I threw the diced radishes into the dressing to marinate while the green beans were cooking. I loved this dish, and the radishes gave it a nice bite, but wasn't too strong. I would definitely make this again!
1 1/2 tablespoons white wine vinegar
1 tablespoons whole-grain mustard
1/4 cup plus
salt and black pepper
1 pound green beans, trimmed
1 small bunch radishes, cut into wedges
1 tablespoons whole-grain mustard
1/4 cup plus
salt and black pepper
1 pound green beans, trimmed
1 small bunch radishes, cut into wedges
Whisk together the vinegar, mustard, and olive oil in a
small bowl. Set aside.
Steam the green beans in ½ inch water until crisp-tender,
4 to 6 minutes; drain. Toss the green beans, radishes, the vinegar/mustard/olive
oil mixture, and ¼ teaspoon each salt and pepper in a large bowl.
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