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.