Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: about 3/4 cup)

Haricots verts  is French for green string bean and refers to a type of long, thin, green bean.  Here the beans are combined with pine nuts, basil and sundried tomatoes for a savory vegetable salad. 

How to Make It

Step 1

Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly. Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.

Step 2

Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain. Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.

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Ratings & Reviews

Mleigh's Review

August 07, 2011
Easy, tasty, and bonus!...can be made ahead.

croche's Review

December 21, 2009
I made this recipe shortly after the May 09 issue came out and have made it numerous times since. This recipe is awesome and even my husband agrees and he really isn't into eating vegetables. Would make this again and again!

mommathomas6's Review

May 10, 2009
Made this for a birthday dinner this week, made exactly as directed, FABULOUS!! Would not change a thing! This recipe will definitely go in my favorites cookbook.

GrandmaKY's Review

May 09, 2009
I just had this salad at a party last night. It was fabulous. I will be making this often. Especially in the summer when I am looking for a veggie that is not hot. I had 2 big servings. JUST DELICIOUS