Ingredients
1 1/2
pounds green beans, cut into 1-inch pieces
12
medium radishes, cut into fourths
3
parsley sprigs
2
tablespoons butter or margarine
1
teaspoon salt
1/2
teaspoon mustard seed
1
tablespoon lime juice
Preparation
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.
Place radishes and parsley in blender. Cover and blend on high about 20 seconds, stopping blender frequently to scrape sides, until finely chopped.
Melt butter in 10-inch skillet over medium heat. Cook radish mixture, salt and mustard seed in butter about 5 minutes, stirring occasionally, until hot. Toss with green beans and lime juice.
