Haricot Verts & White Beans Salad

By BearForce

Can stand at room temperature for several hours

Ingredients

• 2 cups dried white beans, such as cannellini
• 2 pounds haricots verts, trimmed
• 2 large shallots, minced
• 2 garlic cloves, minced
• 1 Tbsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• 2 Tbsp. red wine vinegar
• 1/2 cup olive oil
• Freshly ground pepper
• 1/4 cup chopped parsley

Preparation

Step 1

In a large pot of salted boiling water, cook the haricots verts until crip-tender, about 3 minutes. Drain the beans and spread them on a baking sheet to cool.

Combine the shallots, garlic, mustard and both vinegars. Add a pinch of salt and let the vinaigrette stand for 10 minutes. Whisk in the olive oil and season with salt and pepper.

Place the beans to a large bowl and add the haricots verts. Add the vinaigrette and toss well. Season with salt and pepper and transfer to a platter. Sprinkle with the parsley and serve.