Haricots verts are slender French green beans. If you can't find them, use regular fresh green beans, but cook them a minute or two longer.

David Bonom
Recipe by Cooking Light December 2006

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Yield:
12 cups (serving size: 1 cup)
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Ingredients

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Directions

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  • Bring 1 gallon water and 1 teaspoon salt to a boil in a Dutch oven. Add beans to pan; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

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  • Combine remaining 1/2 teaspoon salt, vinegar, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Slowly drizzle oil into vinegar mixture; stir well with a whisk. Add beans to vinegar mixture; toss to coat.

Nutrition Facts

67 calories; calories from fat 38%; fat 2.8g; saturated fat 0.4g; mono fat 2.1g; poly fat 0.3g; protein 1.5g; carbohydrates 10.9g; fiber 4.2g; iron 0.6mg; sodium 151mg; calcium 57mg.
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