Recipe courtesy of Caprial Pence
Recipe courtesy of Caprial Pence
Watch how to make this recipe.
Green Bean and Mint Salad
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- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 144
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 442 mg
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.
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 144
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 442 mg
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.
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