Green Bean Salad with Hearts of Palm

By Tufgrlz

I substituted the French beans with regular beans and the results were delicious. This recipe is so simple and a definite keeper!

Ingredients

• PICKLED ONIONS :
• 1 cup thinly sliced red onion (about 1/2 onion)
• 3/4 cup rice wine vinegar
• 1/2 teaspoon table salt
• 1/2 teaspoon sugar
• VINAIGRETTE:
• 1 tablespoon apple cider vinegar
• 2 teaspoons whole grain mustard
• 1 teaspoon Dijon mustard
• 1/2 teaspoon table salt
• 1/4 teaspoon sugar
• 2 tablespoons olive oil
• SALAD:
• 1 1/2 pounds haricots verts (French green beans), trimmed
• 1 (14-ounce) can hearts of palm, drained and rinsed
• Freshly ground black pepper

Preparation

Step 1

Prepare Pickled Onions: Toss together first 4 ingredients and 1/4 cup water in a bowl. Cover and chill 1 to 12 hours.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Add oil in a slow steady stream, whisking constantly until smooth.

Prepare Salad: Cook beans in 6 quart boiling salted water in a large Dutch oven over medium-high heat 3 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain and pat dry.

Cut hearts of palm into 1-inch-thick slices, and separate into rings. Toss haricots verts and hearts of palm with vinaigrette; add salt and pepper to taste. Arrange on a platter. Drain onions, and sprinkle over salad. Gently toss, if desired, and serve immediately.