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© Meredith Corporation. All rights reserved. Used with permission.
For dressing, in a screw-top jar combine vinegar, oil, chopped strawberries, sugar, tarragon, salt and pepper. Cover; shake until combined. Set aside.
In a large pot cook green beans and peas in boiling water for 2 minutes. Drain; rinse with cold water. In a large bowl toss cooked beans and peas with dressing. Cover; chill for 30 minutes or up to 4 hours. Stir in radishes and sliced strawberries before serving.