Food and Recipes Side Dishes Vegetable Side Dishes 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 Rate PRINT Share Close 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. Rate It Print