Mustardy Haricots Verts Recipe
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!
Fresh Green Bean Recipes are wonderful with summer garden green beans, but now with fresh haricots verts more readily available, this is a tasty way to shake up your menu any time of year!
Why You Should Make These Green Beans
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!
- Just a few little tweaks make these beans perfect for the holidays or when you want a slightly fancier dish without a lot of effort.
- Haricots verts are readily available, either frozen or in the produce section.
- This is a super easy recipe. Cook and cool the green beans and toss them with a flavorful mustard vinaigrette filled with briny kalamata olives. As Ina would say, how easy is that?
How to Make these Mediterranean Green Beans
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.
- Buy the freshest green beans possible. Look for blemishes, bulges, or other signs that they’re old. There should not be bulges, but instead the beans should be thin without large seeds. They should also snap when bent.
- Frozen, defrosted beans are wonderful when fresh beans aren’t available or look past their prime.
- Make the simple vinaigrette, then steam or boil the beans just until they are tender.
- Plunge into ice water to stop the cooking process. You do not want your beans to keep cooking, turning from bright green to a darker greenish-gray color.
- Make sure to dry off your beans if you gave them an ice bath so the water doesn’t dilute the dressing.
- Serve at room temperature or you can gently warm being careful not to overcook.
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?
More Recipes You’ll Love:
- Garlic Lemon Green Beans Recipe from She Wears Many Hats
- Asian Green Beans
- Roasted Green Beans with Parmesan and Basil from Rachel Cooks
- Honey Balsamic Brussels Sprouts
- Sesame Ginger Garlic Green Beans from Country Cleaver
- More Vegetable Side Dishes
- 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)
- 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.
- Cook beans till tender-crisp, then drain and place in a bowl of ice water to stop the cooking process.
- When beans are cool, drain thoroughly and add to serving bowl. Toss and serve.
Recipe adapted from Southern Living.
Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 67mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g