Herb Shallot Bean Salad

Name: Herb Shallot Bean Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cans cannellini beans, rinsed; 8 oz French green beans, trimmed; 1 shallot, minced; 2 tsp Dijon mustard; 2 tbsp red wine vinegar; 1/4 cup extra virgin olive oil; 1/4 cup fresh flat-leaf parsley, chopped; 1 tbsp fresh tarragon, minced; 1/2 tsp coarse kosher salt

A light bistro classic featuring tender white beans and crisp green beans tossed in a Dijon shallot vinaigrette.

20 minEasyServes 4210 cal/serving

FrenchSaladStovetopVeganVegetarianMediterraneanHigh FiberKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

2 cans cannellini beans, rinsed
8 oz French green beans, trimmed
1 shallot, minced
2 tsp Dijon mustard
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh flat-leaf parsley, chopped
1 tbsp fresh tarragon, minced
1/2 tsp coarse kosher salt

Instructions

1

Bring a pot of salted water to a boil and prepare an ice bath.
2

Boil 8 oz trimmed French green beans for 3 minutes until bright green and crisp tender, then submerge in the ice bath to cool.
3

Whisk 2 tsp Dijon mustard, 2 tbsp red wine vinegar, 1 minced shallot, and 1/2 tsp coarse kosher salt together in a bowl.
4

Slowly whisk in 1/4 cup extra virgin olive oil until the vinaigrette emulsifies.
5

Pat green beans dry and add them to the bowl with 2 cans rinsed cannellini beans, 1/4 cup chopped fresh flat-leaf parsley, and 1 tbsp minced fresh tarragon.
6

Toss gently to coat and rest for 10 minutes before serving.

Questions

How long does Herb Shallot Bean Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Herb Shallot Bean Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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