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Photo: Johnny Autry, Randy Mayor; Styling: Cindy Barr, Lindsey Lower Photo by: Photo: Johnny Autry, Randy Mayor; Styling: Cindy Barr, Lindsey Lower

Haricots Verts and Mustard Vinaigrette

Cooking Light SEPTEMBER 2012

  • Yield: Serves 4

Ingredients

  • 2 (8-ounce) packages microwave-in-a-bag fresh haricots verts
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon stone-ground mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Cook haricots verts according to ­package directions. Combine olive oil, vinegar, mustard, kosher salt, and freshly ground black pepper in a medium bowl. Add beans; toss well to coat.

Nutritional Information

Amount per serving
  • Calories: 51
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Sodium: 143mg
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Haricots Verts and Mustard Vinaigrette recipe

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