Green Bean and Radish Salad

I am a planner.  Always have been.  Trip around the world?  No problem; I start months in advance. I make my lists, I check them twice.  There is the clothing list, the toiletry list, the hair list, makeup list, medical kit list, food list.  I have a list for the dog’s babysitter, the house babysitter, the mailman, UPS guy, neighbor, banker, checker at the grocery store, school bus driver who stops at our corner, dry cleaner, and any random person who looks like they might benefit from my expert planning and advice.

Weekend trip an hour away?  No problem; pretty much the same group of lists.  Only in that case, I can actually pester everyone with a million calls to make sure they are managing to somehow survive without me and to explain that I meant to put a comma in the third sentence of the tenth paragraph on the 17th page of detailed instructions of how to turn on the oven without blowing up the house.

I think there is medication for this.

Which is why I sometimes surprise the ever loving crap out of myself by winging things.

I decided one day about 5 pm that I urgently needed some sort of salad to go with some new vegan hot dogs we were trying for the first time.  The only problem was, the cupboard was pretty bare.  No lettuce, no tomatoes, no typical salad ingredients.  And most importantly, no lists, notes, ideas written in steam on the bathroom mirror, or even a vowel to buy.

What I did have was a bag of green beans I had bought for the dog, a bunch of radishes that had looked good for maybe a snack while I caught up on my binge-watching, some green onions and a few miscellaneous herbs.

Ten minutes later, I had a salad that turned out to be a pretty big hit!

Maybe on my next around the world yoyage, I should just pack a pair of jeans, a sweatshirt and a some windex.

Or not.

Ingredients:

• 2 cups of cut up green beans ( about 1/2 inch pieces)
• 1 cup diced radishes
• 1/2 cup slices green onions (scallions)
• 1/4 cup of olive oil
• 1 Tablespoon finely chopped mint
• 2 Tablespoons fresh lemon juice
• 1 teaspoon (vegan) honey ( optional)

Directions:

1. Combine the beans, radishes and scallions in a medium bowl.
2. In a small jar with a lid, combine the oil, lemon juice, mint and honey and shake vigorously till well combined.
3. Pour the dressing oven the bean mixture, stir to combine and refrigerate till ready to serve.  You might want to give it a stir every so often if you have it in a deeper bowl as the dressing will settle on the bottom.

Enjoy!