Haricots Verts Salad

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

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Nutritional Information

Amount per serving
  • Calories: 76
  • Fat: 4.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.3g
  • Carbohydrate: 7.6g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 150mg
  • Calcium: 40mg

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. 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. 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.
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