Photo: Jennifer Causey Styling: Claire Spollen
Serves 4 (serving size: one-fourth of haricots verts mixture)

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.

How to Make It

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.

Ratings & Reviews

Super Fast Side

June 05, 2016
I followed this recipe exactly, but tripled the amount of everything and it was so good. I made is as a pot luck side and it was the first dish gone. 

Delicious and easy

April 18, 2016
I used shiitake mushrooms because that is what I had on hand.  I probably should've cooked the beans a little longer as they were still a bit crisp, but we loved the flavors.  Will definitely make again.

Veggie simplicity

April 08, 2016
Easy, quick, colorful & delicious....I drizzled Balsamic glaze over my serving as my hub is not a fan of BGlaze. This is a keeper and also would be a great side dish for company.