12 c. fresh or frozen thawed green beans (about 4 lbs.), strings removed, quartered
8 c. cooked Great Northern beans or cannellini beans, drained
72 radishes, washed, trimmed and thinly sliced
2 c. chopped green onions (white and some of green tops)
2 c. minced fresh parsley
4 to 5 garlic cloves, minced
2 c. olive oil
1/2 c. red wine vinegar
4 1/2 tbsp. fresh lemon juice
Salt and freshly ground pepper

Cook green beans in boiling salted water until just tender, 3 to 4 minutes. Drain and rinse under cold running water; drain again. Pat dry with towel. Transfer to large bowl.

Add Great Northern beans, radishes, green onions and parsley. Combine garlic, oil, vinegar, lemon juice and salt and pepper in small bowl and whisk to blend. Add to beans and toss gently. Serve at room temperature or chilled. 20 servings.