Green Bean and Radish Salad

  • Serves

    serves 4


This salad is our version of one served at Auckland-based artisanal honey producer BeesOnline. A chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat.


  • 1 lb. green beans, trimmed
  • 14 cup extra-virgin olive oil
  • 12 lb. radishes, trimmed and quartered
  • 2 cloves garlic, chopped
  • 1 tbsp. honey, preferably chilli honey
  • Salt and freshly ground black pepper, to taste


Step 1

Bring a large pot of salted water to a boil over high heat. Blanch green beans until crisp-tender, 3 to 4 minutes. Drain and quickly plunge green beans into a bowl of ice water, to cool them. Drain.

Step 2

Heat oil in a large skillet over medium heat. Add green beans, radishes, and garlic and cook until vegetables are soft, about 5 minutes. Add honey, season with salt and pepper to taste, and cook until vegetables are just beginning to caramelize, about 2 to 3 minutes more. Transfer salad to a large bowl; set aside to let cool slightly.

Step 3

Season salad with salt and pepper to taste and divide between 4 small plates. Serve at room temperature.

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