Haricots Verts with Warm Mustard Vinaigrette

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If you don't have stone-ground mustard already in your fridge, Dijon would work equally well in this bright and tangy veggie side dish. You can also opt to use microwave-in-bag green beans instead of the slightly more delicate haricot verts--just increase your cook time in the pan by 1 to 2 minutes, or until beans are crisp-tender.

Serves 4 (serving size: about 1/2 cup)


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


1. Cook beans according to package directions. Combine vinegar, mustard, salt, and pepper in a bowl. Heat oil in a large skillet over medium-high heat. Add beans; sauté 3 to 4 minutes. Add mustard mixture; toss.

Created date

December 2015

Nutritional Information

Calories 57
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 157 mg
Calcium 43 mg
Sugars 4 g
Est. Added Sugars 0 g