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Herb Shallot Bean Salad

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

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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. 1

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

  2. 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. 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. 4

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

  5. 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. 6

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

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Questions

Why pat it dry first in Herb Shallot Bean Salad?

Step 5 reads: "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." Surface water has to boil off before anything can brown. Drying at step 5 means the food sears in the first minute instead of steaming.

Is there a substitute for Dijon mustard in Herb Shallot Bean Salad?

The entry for Herb Shallot Bean Salad calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use dried beans instead of canned in Herb Shallot Bean Salad?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Herb Shallot Bean Salad uses 2 cans cannellini beans, rinsed.

Is Herb Shallot Bean Salad gluten-free?

Yes. As written, nothing in the ingredient list for Herb Shallot Bean Salad is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the mustard.

How long does Herb Shallot Bean Salad keep?

The base of Herb Shallot Bean Salad is white beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Serve it with

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