Haricots Verts, Radish, and Watercress Salad

Haricots verts is French for green beans and refers to a short, slim, tender kind of green bean. If you can't find them, substitute regular green beans, and cook them just a little longer. You can steam the beans up to three days ahead.


12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Caloriesfromfat 42 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.8 g
Carbohydrate 7.4 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 235 mg
Calcium 72 mg


3 pounds haricots verts, trimmed
4 cups trimmed watercress (about 4 ounces)
1 cup sliced radishes
2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1 tablespoon water
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


Steam beans, covered, 6 minutes or until crisp-tender. Rinse beans with cold water; drain. Chill.

Combine beans, watercress, and radishes in a large bowl; toss gently. Combine oil and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over watercress mixture; toss gently. Serve immediately.

Jackie Mills, R.D.,

Cooking Light

May 2007
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