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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Green Bean Salad

Recipe courtesy of Jamie Deen

Roasted Green Beans

Recipe courtesy of Ree Drummond

Green Beans and Bacon

Recipe courtesy of The Neelys

Sauteed Green Beans

Recipe courtesy of Robin Miller

Greens and Beans

Recipe courtesy of The Neelys

Vinaigrette For Green Salad

Recipe courtesy of Ina Garten

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

The Best Green Beans Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword