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.