Green bean salad is probably the simplest, healthiest dish you can make. I usually serve it as a first course or as a side dish accompanying a roasted chicken or any other white meat.
As with other easy dishes, the key is to use good, fresh ingredients. I got some crisp haricots verts fins from the local market. Haricots verts fins literally means thin string beans in French; they are much more tender than regular green beans.
For an added contrast of texture, I added some toasted, sliced almonds and some coarsely chopped sun dried tomatoes to bring a tart, acidic flavor.
What I love about this dish is that you can mix and match green beans with anything, such as wax beans (called haricots beurres in French). Just select an ingredient that will create an appealing color contrast: nuts, capers, feta cheese or even anchovies all work well. Full Recipe...