My favorite time to make this salad is early summer, when green beans are super fresh and tender. I especially like to use haricots verts, which are small French green beans that are incredibly sweet.
Recipe courtesy of Caprial Pence
Save Recipe Print
Yield:
8 servings

Ingredients

Directions

Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen

Andes Mint Cookies

Recipe courtesy of Duff Goldman

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.