Green and Yellow Bean Salad with Chive Dressing

Notes: If making ahead, wrap cold beans airtight and chill up to 1 day.


Makes 6 servings

Recipe from


Nutritional Information

Calories 79
Caloriesfromfat 54 %
Protein 2.1 g
Fat 4.8 g
Satfat 0.7 g
Carbohydrate 8.4 g
Fiber 2.1 g
Sodium 67 mg
Cholesterol 0.0 mg


3/4 pound small, slender green beans
3/4 pound small, slender yellow wax beans
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/3 cup chopped fresh chives
Salt and pepper
Whole fresh chives


1. In a covered 5- to 6-quart pan over high heat, bring about 3 quarts water to boiling.

2. Remove ends and any strings from green and yellow beans. Rinse beans and add to boiling water. Cook, uncovered, until beans are tender-crisp when pierced, 3 to 4 minutes. Drain, then immerse in ice water until cool, 3 to 4 minutes. Drain again.

3. In a wide salad bowl, stir together mustard, vinegar, olive oil, and chopped chives. Add beans and mix with dressing. Season to taste with salt and pepper. Garnish with whole chives.