South of France Green Bean Salad

Christine Tizzard
I’ve taken inspiration from the French for this delicate green bean recipe by keeping it simple, because when it comes to vegetables the French don’t mess around. The lightly blanched beans remain tender, yet crisp, and the shallot vinaigrette adds a tangy punch without overwhelming the fresh flavour of the beans.This dish can be served at room temperature or cold out of the fridge, which makes it great for both school lunches (my kids LOVE this one) and as a great make-ahead for your next dinner party.
Print Recipe
Prep Time 5 mins
Total Time 15 mins
Course Salad, Side Dish
Servings 4


  • 1 lb. trimmed green bean
  • 3 Tbsp extra virgin olive oil
  • 1 shallot, thinly sliced
  • salt to taste
  • freshly ground pepper to taste
  • 3 Tbsp freshly grated Parmesan
  • 1/3 cup chopped/slivered nuts/seeds optional garnish


  • Make a simple vinaigrette with white wine vinegar and olive oil. Toss in sliced shallots. Season with a good pinch of salt and pepper and set aside; let the shallots mingle in the oil and vinegar.
  • Plunge green beans in boiling salted water for3 minutes, or until just tender crisp. Plunge into a nice bath or run under cold water to cool and prevent over cooking. Set aside on a clean tea towel to dry off excess moisture.
  • Pour shallot vinaigrette over the cool beans and serve with garnishes if you so please.
Keyword green bean salad, green beans