Haricots Verts and Mustard Vinaigrette

Cooking Light
Haricots Verts and Mustard Vinaigrette Recipe
Photo: Johnny Autry, Randy Mayor; Styling: Cindy Barr, Lindsey Lower
Serves 4


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2 (8-ounce) packages microwave-in-a-bag fresh haricots verts
1 1/2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon stone-ground mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Cook haricots verts according to ­package directions. Combine olive oil, vinegar, mustard, kosher salt, and freshly ground black pepper in a medium bowl. Add beans; toss well to coat.

Created date

August 2012

Nutritional Information

Calories 51
Fat 1.8 g
Satfat 0.3 g
Sodium 143 mg