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Salads Sides

Radish and Green Bean Salad

This vegan radish and green bean salad recipe has a very tasty orange-mint vinaigrette. It interacts very nicely with the veggies and barley. Dressings and sauces are 99% of what makes anything worth eating.

Between chewy barley, crispy radish and green beans, and crunchy roasted pistachios, there’s a lot of nice things happening with the texture. It instantly asserts itself as a spring salad. It’s light, and yet, still very filling and satisfying. It makes ~4-6 servings.

A few things…

  • ・No need to buy a huge jug of orange juice for this recipe. Buy 1 large navel orange. Zest it. And then, squeeze the juice out of it.
  • ・Fresh mint works best.
  • ・Boiling the barley in broth adds flavor to the overall recipe.
  • ・While the barley cooks, I like to use that time to prep the rest of the ingredients for the recipe (slicing the radishes, green beans, etc).
  • ・You want to steam the green beans, so they’re still a little firm, but enjoyable to eat.

This vegan green bean and radish salad holds up well. If refrigerated overnight, the flavors may need a bit of refreshing–a splash of white wine vinegar or a bit of salt.

Please enjoy! It pairs very well with Carrot Fennel Soup 😊

A delightful green bean radish salad with orange juice, fresh mint and roasted pistachios

Radish and Green Bean Salad

2 large garlic cloves, finely chopped

2 Tbsp olive oil

⅔ cup pearled barley

2 cups fake chicken broth (I used 1 Edward & Sons Not-Chick’n Bouillon Cube + 2 cups water)

3 cups bite-size fresh green beans

3 Tbsp orange juice

2½ Tbsp finely chopped fresh mint leaves

2 Tbsp white wine vinegar

½-¾ tsp salt

½ tsp fresh orange zest

Black pepper, to taste

2 cups sliced radishes

2 Tbsp finely chopped roasted unsalted pistachios

1. In a small skillet, add the garlic and olive oil. Heat over HIGH until the garlic sizzles. Then stir around the garlic for ~20 seconds (keeping the garlic from browning or burning) and then, remove the skillet from heat. Set aside to completely cool.

2. In a small pot, add the barley and broth. Cover with a lid, bring to a boil, and then, turn down the heat to low. Simmer for ~20 minutes or until the barley is soft enough to enjoy eating. Drain off any excess broth, toss with a fork, and allow to completely cool before adding to the radish and green bean salad.

3. Fill a large pot with 1-2 inches of water. Lower in a steamer basket and cover the pot with a lid. Bring it to a boil. Then, add the green beans in a single layer. Steam for 4-4.5 minutes or until still a bit crisp, but enjoyable enough to eat. Remove from heat and allow to completely cool.

4. In a large mixing bowl, make the dressing for the green bean salad. Add the completely cooled garlic-olive oil from the skillet, the orange juice, mint, white wine vinegar, salt, orange zest and black pepper. Whisk it together.

5. Add the green beans to the dressing in the mixing bowl. Toss until well coated. Then, add the barley, radishes, and pistachios. Stir everything together.

6. Taste the green bean and radish salad, and adjust the flavors (more salt? more white wine vinegar? more orange juice?). Serve.

A vegan radish green bean salad recipe that’s loaded with springtime flavors
The perfect side for Carrot Fennel Soup

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