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

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. 

Anthony Rosenfeld
Recipe by Cooking Light May 2009

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

76 calories; fat 4.9g; saturated fat 0.5g; mono fat 2.5g; poly fat 1.4g; protein 2.3g; carbohydrates 7.6g; fiber 3.3g; cholesterol 0mg; iron 1.3mg; sodium 150mg; calcium 40mg.
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