- 2 1/2 pounds green beans, trimmed
- 1/4 cup fresh lemon juice
- 2 tablespoons distilled white vinegar
- 4 teaspoons Dijon mustard
- 1/2 cup olive oil
- 1/2 cup canned chicken broth
- 1 cup chopped watercress leaves
- 1 bunch watercress, ends trimmed
- 1 1/2 cups thinly sliced radishes
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
- Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
- Toss beans, trimmed watercress and radishes in bowl with dressing.