1. Marinate 2 cups cold cooked string beans in French Dressing for 10-15 minutes, until the beans are lightly coated and have absorbed some of the dressing's flavor.
2. Stir in 1 teaspoon finely cut chives.
3. Pile the dressed beans in the centre of a salad dish.
4. Arrange thin slices of radish around the base of the mounded beans, overlapping each slice slightly.
5. Garnish the top with one radish cut to represent a tulip: score four to five petal-shaped cuts from the tip toward the base of a radish, then place in ice water for 10-15 minutes until the petals curl open before using.
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