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Tufgrlz

Green Bean Salad with Hearts of Palm

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I substituted the French beans with regular beans and the results were delicious. This recipe is so simple and a definite keeper!

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Rate this recipe 4.9/5 (7 Votes)

Ingredients

  • PICKLED ONIONS :
  • 1 cup thinly sliced red onion (about 1/2 onion)
  • 3/4 cup rice wine vinegar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon sugar
  • VINAIGRETTE:
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons whole grain mustard
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon table salt
  • 1/4 teaspoon sugar
  • 2 tablespoons olive oil
  • SALAD:
  • 1 1/2 pounds haricots verts (French green beans), trimmed
  • 1 (14-ounce) can hearts of palm, drained and rinsed
  • Freshly ground black pepper

Details

Servings 6
Preparation time 25mins
Cooking time 85mins
Adapted from myrecipes.com

Preparation

Step 1

Prepare Pickled Onions: Toss together first 4 ingredients and 1/4 cup water in a bowl. Cover and chill 1 to 12 hours.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Add oil in a slow steady stream, whisking constantly until smooth.

Prepare Salad: Cook beans in 6 quart boiling salted water in a large Dutch oven over medium-high heat 3 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain and pat dry.

Cut hearts of palm into 1-inch-thick slices, and separate into rings. Toss haricots verts and hearts of palm with vinaigrette; add salt and pepper to taste. Arrange on a platter. Drain onions, and sprinkle over salad. Gently toss, if desired, and serve immediately.

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