This is a great summer salad that is tasty and colourful. Boil green beans and peas until tender-crisp and then toss with radishes, avocado and an Asian-style dressing.

Avoiding Additives and Preservatives

Soy sauce usually contains sodium benzoate, so use tamari, which has alcohol as a preservative. I use Eden toasted sesame oil, Marukan rice vinegar and PC Old-Fashioned Dijon mustard.

This salad has both colour and crunch

Green bean and radish salad


5 cups (1.18 L) green beans, trimmed

1 cup (250 ml) shelled fresh or frozen peas

2 tablespoons (30 ml) sodium-reduced soy sauce

2 teaspoons (10 ml) sesame oil

2 teaspoons (10 ml) seasoned rice vinegar

1 ½ teaspoon (7.5 ml) Dijon mustard

¾ teaspoon (3.75 ml) grated fresh ginger

4 radishes, thinly sliced

1 avocado, sliced

2 teaspoons (10 ml) sesame seeds, toasted


In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes; add peas during last 2 minutes of cooking. Drain green beans and peas. Place in bowl of ice water; chill for 10 minutes. Drain again and pat dry.

In small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.

In serving bowl, combine green beans, peas, radishes and avocado. Drizzle with dressing, tossing to coat. Sprinkle with sesame seeds. Serves 4.

From Canadian Living