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.

Yield: 12 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 42%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 7.4g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 235mg
  • Calcium: 72mg

Ingredients

  • 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

Preparation

  1. Steam beans, covered, 6 minutes or until crisp-tender. Rinse beans with cold water; drain. Chill.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Haricots Verts, Radish, and Watercress Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy