Green Beans and Radish Salad with Tarragon Pesto Recipe

Green Beans and Radish Salad with Tarragon Pesto Recipe
Green Beans and Radish Salad with Tarragon Pesto Recipe photo by Taste of Home
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Green Beans and Radish Salad with Tarragon Pesto Recipe

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Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed
  • 2 cups thinly sliced radishes
  • 1/2 cup pecan or walnut pieces, toasted
  • 1/4 cup tarragon leaves
  • 3 tablespoons grated Parmesan cheese
  • 1/2 garlic clove
  • 1/4 teaspoon coarse sea salt or kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 teaspoons white wine vinegar
  • 1/4 cup olive oil

Directions

In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes.
Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture. Yield: 10 servings.
Originally published as Green Beans and Radish Salad with Tarragon Pesto in Taste of Home June/July 2016, p80

Nutritional Facts

1 cup: 115 calories, 10g fat (1g saturated fat), 1mg cholesterol, 89mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 1-1/2 pounds fresh green beans, trimmed
  • 2 cups thinly sliced radishes
  • 1/2 cup pecan or walnut pieces, toasted
  • 1/4 cup tarragon leaves
  • 3 tablespoons grated Parmesan cheese
  • 1/2 garlic clove
  • 1/4 teaspoon coarse sea salt or kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 teaspoons white wine vinegar
  • 1/4 cup olive oil
  1. In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes.
  2. Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture. Yield: 10 servings.
Originally published as Green Beans and Radish Salad with Tarragon Pesto in Taste of Home June/July 2016, p80

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