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.
Ingredients
- 2 1/2 pounds fresh green beans, blanched and shocked
- 1 red onion, julienned
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh mint
- grated zest and juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/2 cup sour cream
- 6 dashes Tabasco sauce
- salt
- freshly ground black pepper
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.
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By kbronstad_10065382
tacoma, WA
on March 21, 2008
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This is the best green bean salad ever! The mint makes the salad. If you've never tried this salad; there's no time like the present. Very easy and fast also.
By talia.raviv_4133719
Astoria, NY
on October 02, 2006
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i liked this - it's only been in my fridge for an hour & already is tasty - will probably be even better tomorrow. I only used 1/2 the oil & 1/2 the sour cream & it still made quite a bit of dressing.
By jfrilando_
Bullhead City
on June 14, 2004
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I made it with lime juice and zest instead of lemon. It was very good.
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