Lemony Green Bean Salad

Fresh green beans at the market are around the corner.  You can make this ahead of time for a cool side dish on a hot summer night.

Have ready:

1  lb. green beans
1 cup sliced carrots
1/2 cup sliced English cucumber
1 - 2 thinly sliced radishes

Cook the green beans and carrots to tender crisp, about 5 minutes.  Drain and rinse in cold water.

Mix together the ingredients for the dressing:

3 cloves garlic, minced
2 tbsps lemon juice
1 tbsp balsamic vinegar
2 tbsps olive oil
grated rind of 1 lemon
1 tsp parsley
salt & pepper to taste

The balsamic will darken the colour of the vegetables.  If you don't like the look of that, substitute balsamic with white wine vinegar.

Toss together about an hour before serving.