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Mustardy Haricots Verts - Green beans tossed in a mustard vinaigrette and topped with Kalamata olives

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!

Mustardy Haricots Verts | Green beans tossed in a mustard vinaigrette and topped with Kalamata olives

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???

Mustardy Haricots Verts | Green beans tossed in a mustard vinaigrette and topped with Kalamata olives

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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Mustardy Haricots Verts

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


  • 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)


  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.


Recipe adapted from Southern Living.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 110 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 67mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 2g
Mustardy Haricots Verts | Green beans tossed in a mustard vinaigrette and topped with Kalamata olives
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20 comments on “Mustardy Haricots Verts Recipe”

  1. All the flavors in them are familiar and loved ones! This is a fabulous dish Liz!

  2. I love vegetables with mustard!!
    Yours look so delicious!
    Have a nice day

  3. Saved! Very interesting that they’re served cold/room temp. I’m looking forward to some beans from my planters this year:@)

  4. Veggies with mustard taste ah-mazing. And this one looks so lush and inviting. Lovely recipe, Liz.

  5. Mmmm, love this veggie upgrade! I used to be a mustard hater but in my old age I’ve totally come around, and now I’m a little addicted. Sounds delish!

  6. Love this veggie mix, very interesting recipe Liz ! Have a lovely day!

  7. I’m a roaster, LIz. I roast almost all my veffies with garlic and oil. I can’t help it, it’s like a treat rather than a must eat vegetable “gig.”

    However, when it comes to mustardy, I’m in. I’m not a big fan of frozen beans but once I saw those ingredients, especially the mustard and olives, I was in! I bet they taste pretty darn good cold too!!!

    Thanks for sharing, Liz…

  8. Yum! What a great ida to combine the tender green beans with salty olives. I know I’d have lots of takers at my house!

  9. I like how you spruced up these green beans. They sound delicious and would be great for any holiday or any meal.

  10. Hi Liz, love how you prepared the beans and the mustard viniagrette sounds perfect. Take care!

  11. Oh how I love green beans! A beautiful recipe, Liz xx

  12. My kind of recipe. The market is full of green beans, asparagus, artichokes, spring at its best.

  13. Greens beans are my favorite side and I love these Mediterranean flavors!

  14. I love serving these because as you mentioned their so easy. I typically just steam them. I will be sure to try your recipe next time to give them a little bit of zing – it sounds great.

    If you have a Whole Foods nearby they sell them fresh in the produce section all packaged up and perfect looking, ready to cook.

  15. Nice change of pace and love the olives!

  16. I love the add of olives here. This is one great side dish, Liz.

  17. Dear Lizzy, Perfect side dish. I love the added olives.
    Have a beautiful weekend. xo Catherine

  18. What a fantabulous idea, Liz! Haricort vets provide a lovely canvas to celebrate the flavors of the kalamatas and mustard =)

  19. This is a FANTASTIC side-dish, and I must say – one of my favorite!! We usually have it on Fri/Sat meals (which are big family meals)
    It looks delicious – just the way I like it

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