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  • Writer's pictureThe Farmer's Wife

Fresh Green Bean Salad


  • 1 pound string beans or small haricots verts

  • 6 ripe tomatoes

  • 1 tablespoon Dijon mustard

  • 2 tablespoons red-wine vinegar

  • 4 tablespoons finely chopped shallots or green onions

  • 1 tablespoon finely chopped garlic

  • 4 tablespoons olive oil

  • Salt and freshly ground pepper

  • 4 tablespoons coarsely chopped basil


  1. Trim ends of beans and leave them whole.

  2. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.

  3. Cut away the core of each tomato, and cut it into wedges.

  4. In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

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