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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Black Bean and Corn Salad

Recipe courtesy of Guy Fieri

Fried Green Tomatoes

Recipe courtesy of The Neelys

Broccoli Salad

Recipe courtesy of Trisha Yearwood

Fresh Corn Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Bobby Flay

The Once and Future Beans

Recipe courtesy of Alton Brown

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories