Haricots Verts with Cherry Tomatoes and Mushrooms

Cooking Light
Haricots Verts with Cherry Tomatoes and MushroomsRecipe

Photo: Jennifer Causey Styling: Claire Spollen

Slender haricots verts need little embellishment. Here they're tossed with a good dose of cherry tomatoes and mushrooms. Once it's cooked, the flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

Serves 4 (serving size: one-fourth of haricots verts mixture)


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1 tablespoon unsalted butter
8 ounces trimmed haricots verts (French green beans)
3/4 cup sliced mushrooms
1/2 cup halved cherry tomatoes
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Melt butter in a large skillet over medium-high heat. Add haricots verts and mushrooms to pan; cook 6 minutes or until vegetables are tender. Add cherry tomatoes and vinegar to pan; toss well to coat. Sprinkle vegetable mixture evenly with salt and pepper.

Created date

March 2016

Nutritional Information

Calories 52
Fat 3.1 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 8 mg
Iron 1 mg
Sodium 246 mg
Calcium 25 mg
Sugars 3 g
Est. Added Sugars 0 g