Haricots Verts Salad with Mustard Vinaigrette

(from kylerhea’s recipe box)

“A classic.”

Source: The Figs Table by Todd English

Serves 4 people

Categories: BEANS, SALADS


  • 1 lb haricot verts or green beans, trimmed
  • 1 small red onion, thinly sliced
  • 2 Tbs extra-virgin olive oil
  • 2 Tbs fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


  1. Fill a large bowl with ice water. Bring a medium-sized pot, filled halfway with water, to a boil over high heat. Add the beans and cook for 2 minutes. Drain, place in the ice water, and drain again. Place the beans in a medium-sized serving bowl.

  2. To make the dressing: Place the oil, lemon juice, mustard, salt, and pepper in a small mixing bowl and whish until well combined. Pour over the beans and toss well.

  3. Serve immediately.

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