This post may contain affiliate links. Learn more.

This simple, elegant recipe is a regular part of our Thanksgiving feast, but it’s equally at home on a regular weeknight. Haricots verts are a slim, delicate variety of green beans that make this dish extra-special, but you can use regular green beans instead if you like.

Green Beans (Haricots Verts) with Shallot Vinaigrette | Umami Girl 780-2
Want to save this recipe?
Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Why we love this recipe

This simple, elegant side dish is a family favorite. It:

  • Comes together in 15 easy minutes
  • Goes with practically everything
  • Feels special enough for the holidays, but is definitely doable anytime

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in boowls
  • Haricots verts are slim, delicate, French-style green beans. They’re available in lots of supermarkets, but if you can’t find them, you can 100% use regular green beans.
  • Sherry vinegar has a more complex taste than red wine vinegar, but you can use red wine vinegar instead if you like.

How to make it

Here’s what you’ll do to make this recipe. You can see all the steps in action in the video that accompanies this post, and get the details in the recipe card below.

trimming and cooking haricots verts,
  1. Snap the tough ends off the green beans.
  2. Cook the beans in well-salted water until tender.
  3. While the haricots verts cook, mix up the vinaigrette right in the serving bowl.
  4. Toss it all together while warm, and serve!

Expert tips and FAQs

What are haricots verts?

Haricots verts are just a slim, delicate variety of green beans. They’re more nuanced in a lot of ways, from texture to flavor. They’re worth seeking out for an elegant dish like this one — but it’s fine to use regular green beans in this recipe if you can’t find them.

Can I make this dish in advance?

Yes! You’ve got a couple of options.

(1) You can pop off the coarse end of each bean a day or two in advance, after which they cook up in just a few minutes. Make the vinaigrette up to a day in advance and leave at room temperature. Toss everything together just before serving.

(2) Or you can prepare the whole dish earlier in the day, leave it covered on the countertop, and serve it at room temperature.

Store any leftovers tightly sealed in the fridge for up to a week.

How to serve them

We love to serve this dish as part of our Thanksgiving feast (whether vegetarian or otherwise), but it’s also great with main dishes like:

haricots verts vinaigrette in a bowl

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Green Beans (Haricots Verts) with Shallot Vinaigrette | Umami Girl 780
4.65 from 28 votes

French Green Beans (Haricots Verts) with Shallot Vinaigrette

By Carolyn Gratzer Cope
Haricots verts are thin, delicate French green beans, and they’re worth seeking out for a simple, elegant side dish like this one. We love to serve these green beans at the holidays, but they’re great anytime. They serve 12 at the holidays when there’s a lot of other food around, but make the whole amount for a smaller crowd if they’re a bigger part of the meal.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 12
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 ½ pounds (680 grams) green beans/haricots verts
  • 1 shallot, minced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • A few good grinds black pepper
  • 2 tablespoons extra virgin olive oil

Instructions 

  • Trim the coarse end from each green bean.
  • Meanwhile, fill a wide, lidded pot or pan with 1 inch of water and two teaspoons of and bring to a boil over high heat. Add the trimmed beans, replace lid and cook until just tender, about 5 minutes.
  • While the water comes to a boil, place the minced shallot in a wide, shallow serving bowl large enough to accommodate the green beans and pour in the vinegar. Stir to combine. Wait five minutes for the vinegar to take the bite out of the shallots. Then whisk in the mustard, salt, pepper and olive oil until well combined.
  • Drain green beans and add to the serving bowl. Toss to coat green beans with dressing and serve warm. 

Notes

  1. Haricots verts are just a slim, delicate variety of green beans. They’re more nuanced in a lot of ways, from texture to flavor. They’re worth seeking out for an elegant dish like this one — but it’s fine to use regular green beans in this recipe if you can’t find them.
  2. To make this recipe in advance, you’ve got two options. (1) You can pop off the coarse end of each bean a day or two in advance, after which they cook up in just a few minutes. Make the vinaigrette up to a day in advance and leave at room temperature. Toss everything together just before serving.(2) Or you can prepare the whole dish earlier in the day, leave it covered on the countertop, and serve it at room temperature.
  3. Store any leftovers tightly sealed in the fridge for up to a week.

Nutrition

Calories: 39kcal, Carbohydrates: 4.1g, Protein: 1.1g, Fat: 2.5g, Fiber: 1.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sides
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
Please enable JavaScript in your browser to complete this form.

More Recipes

Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.65 from 28 votes (28 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating