By Robin Runner
Haricot verts are a thinner green bean to the domestic green bean. I found these beauties at our farmer’s market and I thought they would make the perfect salad (dinner for me) side dish for my family. Easy to make. I used my roasted red pepper balsamic vinaigrette dressing to dress it. It a great dish for these hot days of summer when you don’t want to eat anything super heavy. Can also be prepped ahead of time and leftovers taste better the next day after absorbing lots of the flavors. Again, I encourage you to use what extras you have on hand to add to your salad to make it your own.
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Haricot Vert Salad
- Total Time: 18 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
A refreshing summer side dish. Crisp green beans mingle with sweet tomatoes and herbs for a light and vibrant flavor.
Ingredients
For the Salad
- 2 lbs (907 g) yellow and green beans or French green beans
- 2 cups (473 ml) cherry tomatoes, yellow or orange
- 1 red bell pepper, diced
- 3 scallions or spring onions, diced
- 1 handful fresh parsley, roughly chopped
- Nuts
- Cheese
- Seeds
For the Roasted Red Pepper Balsamic Vinaigrette
- 1 (12 oz) jar roasted red peppers, drained (about 8 oz)
- Scant 1/4 cup olive oil
- 3 tablespoons good-quality balsamic vinegar
- 3-4 garlic cloves, peeled
- 1 1/2 teaspoons smoked paprika
- Pinch of salt
- Fresh ground pepper, to taste
Instructions
- Make the vinaigrette: add the roasted red peppers, olive oil, balsamic vinegar, garlic, smoked paprika, salt, and pepper to a blender. Blend until smooth and creamy, then set aside.
- Bring a pot of salted water to a rapid boil.
- Add the cleaned, trimmed beans and cook for 3 minutes with a lid on the pot.
- Prepare a large bowl of ice water.
- After 3 minutes, drain the beans and immediately submerge them in the ice water to stop the cooking process.
- Let the beans sit in the ice water for 1-2 minutes, or until completely cold.
- Drain the beans and add them to a large serving bowl.
- Add the remaining ingredients and toss.
- Drizzle with the vinaigrette and toss again.
- Serve cold.
Notes
- For optimal crispness, don’t overcook the beans; aim for a bright green color and slight firmness.
- Toasted slivered almonds, crumbled feta cheese, and sunflower seeds are delicious additions.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the beans may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
Frequently Asked Questions
What are haricots verts and can I use regular green beans instead?
Haricots verts are thin French green beans with a more tender, delicate texture than standard green beans. You can substitute regular green beans, but trim them and blanch them a minute or two longer since they are thicker.
How long should I blanch the haricots verts?
Blanch them in salted boiling water for 2 to 3 minutes until they are bright green and still have a slight snap. Transfer them immediately to an ice bath to stop the cooking and lock in the color.
What dressing pairs well with a haricot vert salad?
This salad is dressed with a roasted red pepper balsamic vinaigrette — roasted red peppers, olive oil, balsamic vinegar, garlic, and smoked paprika blended until smooth. The smoky, slightly sweet dressing pairs beautifully with the crisp beans and fresh vegetables.
