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Butterbean and Radish Salad


For the dressing:

Zest and juice of 1 lemon

2 tablespoons white balsamic vinegar

⅓ cup olive oil

For the salad:

12 ounces shelled butterbeans (fresh or frozen)

1 bunch radishes, very thinly sliced

½ cup chopped dill fronds

½ cup tarragon leaves

½ cup torn mint leaves


  1. Make the dressing: Combine ingredients in a lidded jar and shake vigorously.
  2. Make the salad: Prepare an ice bath. Blanch butterbeans in salted boiling water for 2 minutes, then shock in ice bath. Drain and cool butterbeans. In a medium bowl, toss butterbeans, radishes, and herbs with dressing.
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