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Side view of mustard green beans in a white serving bowl

Mustardy Haricots Verts Recipe

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Just a few simple ingredients turn an ordinary vegetable like green beans into these flavorful Mustardy Haricots Verts. Easy enough for a weeknight side dish, yet special enough to serve company!

Side view of mustard green beans in a white serving bowl

Mustardy Haricots Verts Recipe

About as fancy as I get when making vegetables is roasting them with some olive oil and dusting with Parmesan. Or adding some garlic and lemon zest to a saute. It was time to up my game a bit and these mustardy haricots vert sure hit the spot!

But these little tweaks are perfect for holidays or when you want a slightly fancier side dish without a lot of effort. For these green beans, I steamed frozen haricots verts and tossed them with a mustard vinaigrette filled with briny kalamata olives. As Ina would say, how easy is that???

A bowl of mustardy haricots verts

Mediterranean Green Beans with Olives and Mustard

I served these amped-up green beans with olives over the Christmas holidays. I was unsure what the picky hubby would think as green olives with pimento are more his style. But he was an instant fan. A lovely side dish that pairs well with loads of different entrees, these mustardy haricots verts also would also be ideal picnic fare as they taste terrific at room temperature.

I love that this is not your ordinary side dish. Something a little different, a little special. When you have a crazy busy holiday, these mustardy haricots verts are a lovely option for your menu. But also great for a weeknight to jazz things up a bit! Keep this lovely recipe on your radar!

What’s your favorite way to jazz up a vegetable side dish?

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Side view of mustard green beans in a white serving bowl

Mustardy Haricots Verts

Green beans tossed with a mustardy vinaigrette for an easy side dish!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 6 servings

Ingredients

  • 1/3 cup sliced, pitted kalamata olives
  • 1 medium shallot, minced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons whole grain mustard
  • 1/2 teaspoon sugar
  • 3 tablespoons olive oil
  • 16 ounces frozen thin green beans (haricots vert)

Instructions

  1. Place olives in a serving bowl. Whisk together shallots, vinegar, mustard, sugar and olive oil. Pour mixture into the bowl with the olives. Season with salt and pepper if desired. Set aside.
  2. Cook beans till tender-crisp, then drain and place in a bowl of ice water to stop the cooking process.
  3. When beans are cool, drain thoroughly and add to serving bowl. Toss and serve.

Notes

Recipe adapted from Southern Living.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 67mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g

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