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 the following:

2 TBS sherry vinegar

6 TBS olive oil

4 TBS sour cream or yogurt

A quarter of a finely chopped onion

-Season with sea 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 parsley

-Fold into the salad and taste for salt.

-Serve the salad lightly chilled with slices of crusty French bread.