New-Fashioned Two-Bean Salad

5.0

(1)

1 Review

Fast and fresh, this salad is great for potlucks or weeknight dinners.

By Jasmine Smith

Published on August 26, 2023

Southern Living New-Fashioned Two-Bean Salad in a bowl to serve with a glass of sparkling water — Photo:
Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Active Time:

20 mins

Total Time:

20 mins

Servings:

6

Whether you make it with one, two, or three types of green beans, this fresh and fast-fix salad is sure to please anyone at your dinner table or next potluck. This virtually no-cook recipe respects snappy pole beans by giving them a quick blanch before tossing them with peppery radishes, loads of fresh dill, and a tangy buttermilk dressing.

Ingredients

16 oz. fresh yellow and green pole beans, trimmed
1/2 cup mayonnaise
3 Tbsp. whole buttermilk
1 Tbsp. minced shallot (from 1 small [1 oz.] shallot)
1 Tbsp. chopped fresh dill, plus fronds for garnish
1 Tbsp. finely chopped fresh chives
1 tsp. fresh lemon juice (from 1 lemon)
1/2 tsp. Dijon mustard
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup thinly sliced radishes (from 3 oz. 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.
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.
Whisk together mayonnaise, buttermilk, shallot, dill, chives, lemon juice, mustard, salt, and black pepper in a large bowl until smooth and well combined.
Place beans on a large platter, and top evenly with radishes. Spoon dressing evenly over bean mixture. Garnish with dill fronds and lemon zest.

New-Fashioned Two-Bean Salad

Ingredients

Directions

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