A good green bean salad can be taken to any summer event and enjoyed without a problem of spoiling if you don’t use mayo or eggs or other protien. The beans are harcort verts or skinny French green beans. This salad is good warm or room temp, cold, not so much. So, the perfect salad for a picnic.
I made a much larger version of this salad for our local congregational dinner for the homeless, therefore, no garlic or too spicy a dish. For a smaller group of 8-16, this recipe works well.
The recipe originally came from an old Jamie Oliver cookbook (I think).
Warm French Green Bean Salad
1 lb frozen or fresh French green beans
3 tsp Dijon mustard
2 T white wine vinegar (I used a mellow Italian brand)
3 T extra virgin olive oil
1 medium shallot, diced
1 T capers, drained
1-2 cloves garlic, minced (optional)
sea salt and freshly ground black pepper to taste
Serves 8 for a side dish
Boil some water and turn down to a fast simmer and drop the prepped green beans in. Stir and simmer for 2-5 minutes until barely tender keeping the green color. Using a spider, drain the beans into a large colander. Toss the beans until dry. Combine the mustard, vinegar and olive oil and whisk until thickened. Add salt and pepper to taste and whisk again. Pour over the dry green beans in a serving bowl along with the shallots, capers and garlic. Toss well and taste and adjust the seasonings. Serve warm or room temperature.