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Haricots Verts with Cherry Tomatoes and Mushrooms

Photo: Jennifer Causey Styling: Claire Spollen

Yield

Serves 4 (serving size: one-fourth of haricots verts mixture)

Slender haricots verts need little embellishment. Here they're tossed with a good dose of cherry tomatoes and mushrooms. Once it's cooked, the flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

Ingredients

  • 1 tablespoon unsalted butter
  • 8 ounces trimmed haricots verts (French green beans)
  • 3/4 cup sliced mushrooms
  • 1/2 cup halved cherry tomatoes
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 52
  • fat 3.1 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 246 mg
  • calcium 25 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Melt butter in a large skillet over medium-high heat. Add haricots verts and mushrooms to pan; cook 6 minutes or until vegetables are tender. Add cherry tomatoes and vinegar to pan; toss well to coat. Sprinkle vegetable mixture evenly with salt and pepper.