Green Bean, Radish and Smoked Turkey Salad

From Pearla Meyer’s Fresh From the Garden.
-Bring a large pot of salted water to boil. 
-Tip and tail 1 pound of green beans. Chop into 1-inch segments. 
-Cook until just tender, about 4-5 minutes. 
-Run the beans under cold water and then dry on a kitchen towel.
-In a large serving bowl combine 2 TBS sherry vinegar, 6 TBS olive oil, 4 TBS sour cream or yogurt and a quarter of a finely chopped onion. 
-Season with salt and pepper to taste. 
-Thinly slice 1 bunch of radishes and add to the dressing along with the cooked beans.
-Toss well and let marinate at room temperature for 1 hour. 
-Then slice up about 6 ounces smoked turkey breast and some chives or basil
-Fold into the salad and taste for salt.
-Serve the salad lightly chilled with slices of crusty French bread.