Toss the French Beans

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.

Haricots Verts and Tomato Salad

Active Work and Total Preparation Time: 20 minutes

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)

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.

*

8 servings. 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.

*

Plate and fork from Crate & Barrel stores.