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

Haricots verts are tender, young French green beans. If not labeled as such in your market, look for slim, petite green beans. Crème fraîche adds a nutty flavor and rich texture to the dressing; look for it near the gourmet cheeses in your supermarket. Substitute whole sour cream, if you prefer.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup salad and 1/2 teaspoon nuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

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  • Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

Nutrition Facts

74 calories; calories from fat 34%; fat 2.8g; saturated fat 1.1g; mono fat 0.8g; poly fat 0.6g; protein 1.7g; carbohydrates 11.4g; fiber 3.5g; cholesterol 7mg; iron 0.7mg; sodium 203mg; calcium 47mg.
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