+
0 (0)

Categories: Salads, Vegetarian

Haricots Verts and Tomato Salad

Haricots Verts and Tomato Salad
Los Angeles Times

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, ... Read more

Total time: 20 minutes | Serves 8
  • 1/4 cup rice vinegar
  • 2 tablespoons water
  • 2 tablespoons oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 1/2 pounds frozen haricots verts
  • 1/2 pint small red and yellow tomatoes
  • 3 cups mixed Asian greens (baby spinach, mizuna, red mustard, tat soi, baby red chard)

Step 1In a bowl, whisk together the rice vinegar, water, oil, Dijon, shallot, garlic, sugar, salt and pepper to taste until blended.

Step 2Cook 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.

Step 3Pour the dressing over the vegetables and toss. Toss in the mixed greens.

Each serving:
66 calories; 185 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 8 grams carbohydrates; 2 grams protein; 3.27 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Cambodian pomelo salad
Huckleberry’s roasted carrots with avocado
German Lettuce Salad
Fresh Pear and Romaine Salad With Blue Cheese