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Haricots Verts Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: about 3/4 cup)
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. 

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

Nutrition 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

How to Make It

  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.