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Green Bean and Radish Sauté

Photo: Caitlin Bensel

Serves 4 (serving size: about 3/4 cup)

Wax beans are basically pale yellow green beans, with a lovely color and mild flavor. You can use both beans or either kind for this recipe. Rather than boiling the green beans, we simmer them and let the liquid evaporate so the beans are crisp-tender and lightly seared. This simple side is a great alternative to salad and pairs well with hearty dishes like baked pasta as well as lighter seared or baked fish.


  • 1/4 cup water
  • 2 tablespoons olive oil
  • 12 ounces green beans, trimmed
  • 1/2 cup thinly sliced radishes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 90
  • fat 7.2 g
  • satfat 1.1 g
  • monofat 5 g
  • polyfat 1.1 g
  • protein 2 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 252 mg
  • calcium 40 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat 1/4 cup water and oil in a large skillet over medium-high. Add beans to skillet; cover and cook 5 minutes. Add radishes, salt, and pepper; uncover and cook 3 minutes or until liquid almost evaporates. Remove pan from heat; sprinkle with parsley.