Green Bean Salad with Hearts of Palm

Southern Living
Green Bean Salad with Hearts of Palm Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


If you can't find haricots verts (small, thin French green beans), use regular beans. Make ahead: Blanch the beans up to three days before, wrap them in damp paper towels, and store in a zip-top plastic freezer bag. Compose and dress the salad just before the big feast.

Makes 6 servings


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1 cup thinly sliced red onion (about 1/2 onion)
3/4 cup rice wine vinegar
1/2 teaspoon table salt
1/2 teaspoon sugar
1 tablespoon apple cider vinegar
2 teaspoons whole grain mustard
1 teaspoon Dijon mustard
1/2 teaspoon table salt
1/4 teaspoon sugar
2 tablespoons olive oil
1 1/2 pounds haricots verts (French green beans), trimmed
1 (14-oz.) can hearts of palm, drained and rinsed
Freshly ground black pepper


Hands-on: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Prepare Pickled Onions: Toss together first 4 ingredients and 1/4 cup water in a bowl. Cover and chill 1 to 12 hours.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Add oil in a slow steady stream, whisking constantly until smooth.

3. Prepare Salad: Cook beans in 6 qt. boiling salted water in a large Dutch oven over medium-high heat 3 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain and pat dry.

4. Cut hearts of palm into 1-inch-thick slices, and separate into rings. Toss haricots verts and hearts of palm with vinaigrette; add salt and pepper to taste. Arrange on a platter. Drain onions, and sprinkle over salad. Gently toss, if desired, and serve immediately.

Created date

September 2014