Haricots Verts, Radish, and Watercress Salad

Haricots verts is French for green beans and refers to a short, slim, tender kind of green bean. If you can't find them, substitute regular green beans, and cook them just a little longer. You can steam the beans up to three days ahead.

By Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Recipe Summary

Yield:
12 servings (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

  • Steam beans, covered, 6 minutes or until crisp-tender. Rinse beans with cold water; drain. Chill.

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  • Combine beans, watercress, and radishes in a large bowl; toss gently. Combine oil and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over watercress mixture; toss gently. Serve immediately.

Nutrition Facts

Per Serving:
51 calories; calories from fat 42%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1.8g; carbohydrates 7.4g; fiber 4.2g; iron 0.6mg; sodium 235mg; calcium 72mg.
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