Beans, Radish, Fennel, & Arugula Salad

Step 1: Beans ... Blanch the beans in a pot of salted boiling water for 2-3 minutes; then, immediately transfer to a bowl of ice water to stop the cooking. You want the beans crisp but tender; but, not cooked all the way - also, the blanching and cold water bath will keep the bright color of the beans. Once they are cooled (just a minute or two); transfer to a plate or cutting board lined with a paper towel to drain. TIP: After the beans have boiled, just pour out the water, add cold water and ice cubes to the same pot. Just as easy; and, only dirties up 1 pot.

Step 2: Salad ... Add the cooled beans, fennel, radishes, arugula; and chopped fennel fronds to a bowl. Add 2-3 tablespoons of the seasoned rice vinegar, along with a pinch of salt, pepper, and red pepper flakes; and, toss. Add more of the seasoned vinegar, only if necessary. Some like a salad more dressed; I tend to like mine lightly dressed. It's just a personal preference.

Step 3: Serve and ENJOY! ... Don't forget to garnish with the scallions. A perfect salad for a BBQ or potluck. Quick and easy to make; inexpensive - but, full of flavor and healthy too. One Note: My friend loves to garnish this with a drizzle of a herb infused olive oil; again, completely optional. I don't think it is necessary.