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Photo: John Autry; Styling: Mindi Shapiro Photo by: Photo: John Autry; Styling: Mindi Shapiro

Green Bean Salad with Mustard Crema

Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.

Cooking Light AUGUST 2010

  • Yield: 4 servings
  • Total:21 Minutes


  • 2 pounds fresh green beans, trimmed
  • 1 1/2 teaspoons sea salt, divided
  • 1 tablespoon minced fresh chives
  • 3 tablespoons crème fraîche
  • 2 tablespoons whole-grain mustard
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons sliced almonds, toasted


1. Cook beans 5 minutes or until crisp-tender in boiling water with 1 3/8 teaspoons salt. Drain and plunge beans into ice water. Drain and pat dry.

2. Combine remaining 1/8 teaspoon salt, chives, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Add beans to mustard mixture; toss. Divide beans evenly among 4 plates; top each serving with 1 1/2 teaspoons almonds.

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 5.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.3g
  • Carbohydrate: 8.9g
  • Fiber: 4.4g
  • Cholesterol: 11mg
  • Iron: 0.7mg
  • Sodium: 356mg
  • Calcium: 62mg

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Green Bean Salad with Mustard Crema recipe