2 cups green beans
1 cup cucumber, peeled and finely chopped
½ cup red onion, chopped
2 medium radishes, sliced into ¼ moons
2 tbsps. fresh cilantro, chopped
2 tbsps. red wine vinegar
2 tsps. green chili, finely chopped
1 tsp. honey
pinch of salt
Cook green beans in boiling water for 3 minutes until tender crisp.
Place beans in ice water to blanch.
Pat dry and put in a bowl.
Add all other ingredients and gently toss.
Cover and refrigerate for about 2 hours.
Serves 2 – 3 people
Recipe by Rick Souders
© Souders Studios 2018