Summer Bean and Radish Salad

• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon coarsley ground mustard seeds
• 1 tablespoon finely chopped shallots
• 3/4 cup extra-virgin olive oil
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground pepper
• 1 pound Romano beans, cut on the diagonal into 1 1/2-inch lengths
• 1 pound yellow wax beans, cut on the diagonal into 2- to 3-inch lengths
• 1/2 pound radishes, sliced into thin rounds

1. In a medium bowl, whisk together the vinegar, mustard, mustard seeds and shallots.
2. Whisk in the olive oil in a slow steady stream.
3. Add the thyme and season with salt and pepper.
4. In a large pot of boiling salted water, cook all of the beans together until just tender, about 8 minutes.
5. Drain the beans and plunge them into a bowl of ice water to stop the cooking.
6. Drain again and pat thoroughly dry with kitchen towels.
7. In a bowl, toss the beans and radishes with the dressing.
8. Season with salt and pepper and serve.

red wine vinegar, mustard, coarsley ground mustard, shallots, extravirgin olive oil, thyme, salt, romano beans, beans, radishes

Taken from www.foodandwine.com/recipes/summer-bean-and-radish-salad (may not work)