Categories: Eats, Life Style

Green Bean Salad

Hey, What’s Cookin’?

There’s a deluge of green beans at farmers’ markets right now. Among the many varieties available,  you may find haricots verts—slender green beans that are a standard in France because they have a more delicate flavor than other green beans. If you can’t find them, buy the thinnest, youngest green beans available.


A quick blanch and a toss in tangy Dijon dressing is all that’s needed to enjoy tasty green beans with grilled fish, chicken, or steak.


Green Bean Salad

Adapted from: Chowhound

Serves: 4-6


  • 2 tablespoons minced shallot
  • 2 tablespoons white wine or champagne vinegar
  • 1 pound haricots verts or thin, young green beans; stems snapped off and tails left on
  • 1 tsp kosher salt, for blanching beans
  • 1 tablespoon whole-grain (or smooth) Dijon mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more as needed
  • 1/4 tsp plant-based sweetener, such as stevia or monkfruit; optional
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped flat parsley leaves


  1. Combine the shallot & vinegar in a large glass or ceramic bowl; set aside.
  2. Bring a large pot of water to a boil over high heat. Add salt.
  3. To the shallot mixture, add the mustard, salt and pepper and whisk until combined. Whisking constantly, Pour the oil in, whisking constantly. Taste and season with additional salt and pepper as needed, or a small amount of plant sweetener if neede; set aside.
  4. When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes.
  5. Drain beans well in a colander and immediately add to the bowl of dressing. Toss until well coated. Taste and adjust the salt/pepper. If you find the salad too sour for your palate, add plant-based sweetener and toss/taste again.
  6. Sprinkle with the chopped parsley and serve hot or at room temperature.


Notes: DO NOT rinse the green beans with cold water after blanching. Tossing the hot green beans with the dressing helps the dressing adhere to each bean and mellows the bite of the shallot.





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