Wax Bean and Radish Salad with Creamy Parsley Dressing

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Photo: Randy Mayor; Styling: Lindsey Lower
Here is a salad that will hold, creamy buttermilk dressing and all, for several hours, so it's a great make-ahead or take-to-picnic dish. Just sprinkle the blue cheese and bacon on right before serving.
Serves 6 (serving size: about 1 cup bean mixture and 1 1/2 tablespoons dressing)


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1/4 cup low-fat buttermilk
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 1/2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
8 cups water
1 pound fresh yellow wax beans
1 cup thinly sliced radishes
1 tablespoon extra-virgin olive oil
1 ounce crumbled blue cheese (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
3 center-cut bacon slices, cooked, drained, and crumbled


Hands-on: 18 Minutes
Total: 18 Minutes

1. Combine first 7 ingredients in a small bowl.

2. Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 5 minutes or until crisp-tender. Drain and plunge into ice water; drain. Combine beans, radishes, and oil in a large bowl; toss to coat. Place bean mixture on a serving platter; drizzle with buttermilk dressing. Top with cheese, pepper, and bacon.

Created date

June 2014

Nutritional Information

Calories 89
Fat 4.9 g
Satfat 1.6 g
Monofat 2 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 8 mg
Iron 1 mg
Sodium 244 mg
Calcium 76 mg