Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Slender haricots verts need little embellishment. Here they're tossed with a good dose of cherry tomatoes and mushrooms. Once it's cooked, the flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

Kate Parham Kordsmeier
Recipe by Cooking Light May 2016

Gallery

Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: one-fourth of haricots verts mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium-high heat. Add haricots verts and mushrooms to pan; cook 6 minutes or until vegetables are tender. Add cherry tomatoes and vinegar to pan; toss well to coat. Sprinkle vegetable mixture evenly with salt and pepper.

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Nutrition Facts

52 calories; fat 3.1g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.2g; protein 2g; carbohydrates 6g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 246mg; calcium 25mg; sugars 3g.
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