Courtesy of Chef Hannah Riley

This crunchy, sweet and sour salad lends a healthy dose of vitamin C, folic acid and phytonutrients to your system. Bonuses: the dressing and raw radishes aid digestion! 


  • 3 oz fresh chopped green beans 
  • oz sprouted beans (adzuki, lentil, English peas) or any combo preferred
  • 7 oz frozen butter beans (lima beans can be substituted)
  • 4 red radishes, sliced thin 
  • 1 small black radish, sliced thin
  • 2T chopped fresh dill
  • 2T chopped fresh parsley

Blanching liquid and dressing ingredients:

  • 2T (heaping) apricot marmalade 
  • 2T apple cider vinegar
  • 2T olive oil 
  • 3T water
  • 2t fresh minced oregano
  • 1t fresh chopped garlic 
  • 1t Dijon mustard


  • Whisk all dressing ingredients in small pot and bring to boil
  • Blanch green beans 2 min, reserve liquid and drain, then set green beans aside.
  • Blanch butter beans 1 min, reserve liquid and drain, add to green beans.
  • Add 2T water to liquid and reduce by half.
  • Toss blanched beans with sprouted beans, radishes and fresh herbs, dress with reduced dressing and enjoy! 

Makes 1 serving.