Haricots Verts Salad

Haricots Verts Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Haricots verts  is French for green string bean and refers to a type of long, thin, green bean.  Here the beans are combined with pine nuts, basil and sundried tomatoes for a savory vegetable salad. 

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 76
Fat 4.9 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 2.3 g
Carbohydrate 7.6 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 150 mg
Calcium 40 mg

Ingredients

1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3 tablespoons pine nuts, toasted and divided
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
16 large basil leaves (about 1/2 cup)
1 1/2 pounds haricots verts
3 tablespoons chopped ready-to-use sun-dried tomatoes

Preparation

1. Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly. Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.

2. Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain. Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.

Anthony Rosenfeld,

Cooking Light

May 2009
My Notes

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

Add Note