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Green Bean Salad with Hearts of Palm

- Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

If you can't find haricots verts (small, thin French green beans), use regular beans. Make ahead: Blanch the beans up to three days before, wrap them in damp paper towels, and store in a zip-top plastic freezer bag. Compose and dress the salad just before the big feast.

Hands-on time: 25 minutes
Total time: 1 hour 25 minutes
Yields: Makes 6 servings

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-oz.) can hearts of palm, drained and rinsed

Freshly ground black pepper

How to Make It

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 qt. 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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