Green and Yellow Bean Salad with Chive Dressing

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

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 54%
  • Protein: 2.1g
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Carbohydrate: 8.4g
  • Fiber: 2.1g
  • Sodium: 67mg
  • Cholesterol: 0.0mg


  • 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. 1. In a covered 5- to 6-quart pan over high heat, bring about 3 quarts water to boiling.
  2. 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. 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.
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