Haricots Verts (thin French green beans) and White Beans with Shallot Vinaigrette

Yield: 4-6 servings

Haricot verts are thin French green beans. This recipe combines creamy white beans with crispy haricot verts and a tangy vinaigrette. Best served room temperature, make it ahead of time so the beans have some time to marinate. BTW – this shallot vinaigrette recipe stands on its own. I imagine it’s delicious on boiled red potatoes, grilled vegetables or mixed greens…yummy.


  • 1 pound haricots verts, trimmed
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon sherry vinegar
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 (14.5 oz) cans cannellini beans, rinsed and drained
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley


  1. In a large pot of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans in a colander and run some cold water over them to stop them from cooking.
  2. In a small bowl, combine the shallots, garlic, mustard and both vinegars. Add a pinch of salt and let the vinaigrette stand for 10 minutes. Whisk in the olive oil and season with salt and pepper.
  3. Put the beans in a medium bowl and add the haricots verts. Add the vinaigrette and toss well. Season with salt and pepper and transfer to a platter. Sprinkle with the parsley and serve.


Source: www.foodandwine.com


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