Haricots Verts and Tomato Salad
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While grocery shopping, I came across frozen haricots verts . I love these French string beans, but often have difficulty finding fresh ones of good quality. These inspired me to make a salad.
First, I made a mustard vinaigrette dressing, keeping it light by replacing half the amount of oil you normally might use with water. After quickly cooking the beans, I tossed them with tiny cherry tomatoes and Asian greens I’d also picked up from the store. The result was a salad that pairs wonderfully with grilled meats or fish.
Be sure to toss the beans with the vinaigrette and serve them right away; the acid in the dressing makes the beans turn color as they stand. If you have trouble finding the frozen haricots verts , check your local farmers market or specialty food stores for fresh beans.
In a bowl, whisk together the rice vinegar, water, oil, Dijon, shallot, garlic, sugar, salt and pepper to taste until blended.
Cook the haricots verts in boiling water about 1 minute, then drain. Rinse them under cold running water and drain thoroughly. Rinse the tomatoes under cold running water in a colander. Remove the stems. Place the beans and tomatoes in a serving bowl.
Pour the dressing over the vegetables and toss. Toss in the mixed greens.
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