Haricots Verts Salad
Brighten up your table with this vibrant Haricots Verts Salad, a refreshing and elegant dish perfect for any occasion. Featuring tender-crisp haricots verts (French green beans) blanched to perfection, this salad combines the crunch of toasted almonds, the sweetness of juicy cherry tomatoes, and the mild bite of thinly sliced red onion. Tossed in a tangy Dijon and red wine vinaigrette with hints of garlic and lemon, every bite is packed with crisp, fresh flavors. Ready in just 20 minutes, this easy-to-make salad is a celebration of simple ingredients and works beautifully as a light side dish or a colorful addition to your holiday spread. Garnish with fresh parsley for a finishing touch, and you'll have a healthy, gluten-free dish that everyone will love!
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Recipe Information
Ingredients
- 450 grams haricots verts (thin green beans)
- 0.5 medium red onion
- 250 grams cherry tomatoes
- 60 grams sliced almonds
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 60 milliliters extra virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil.
Trim the stem ends off the haricots verts. Add them to the boiling water and cook for 3-4 minutes until tender but still crisp.
Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
Thinly slice the red onion and halve the cherry tomatoes. Set them aside.
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant (about 3-4 minutes). Remove from heat and set aside to cool.
In a small bowl, prepare the vinaigrette by whisking together Dijon mustard, red wine vinegar, extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper.
In a large mixing bowl, combine the blanched haricots verts, sliced red onion, cherry tomatoes, and toasted almonds.
Pour the vinaigrette over the vegetables and toss gently to coat evenly.
Transfer the salad to a serving platter or bowl. Sprinkle with fresh parsley if desired, and serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 26.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
