Recipe courtesy of Caprial Pence

Green Bean and Mint Salad

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.
Save Recipe
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. 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.
Green Beans with Almond Gremolata
PREMIUM
9m Easy 95%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS
The Kitchen Thanksgiving Live: Green Bean Casserole
PREMIUM
18m Easy 99%
CLASS
Three Bean Salad
PREMIUM
14m Easy 98%
CLASS