Green Beans: One of the Most Versatile Vegetables

As I said in an interview with USA Today’s Daryl Austin, green beans are among the most widely grown and enjoyed vegetables across the world. They’re versatile for many reasons: their flavor is not overwhelming so they can fit in more recipes than most, they can be eaten cooked or raw, they’re finger foods – easier for little ones (and adults) to enjoy. And they’re inexpensive, to boot.

Green beans’ health benefits are vast. They’re filled with vitamins, minerals, and 72 different phytonutrients – antioxidant and anti-inflammatory nutrients that help reduce the risk of disease. They contain a whopping 2.7 grams of fiber for just 37 calories.

For all of these reasons, eat as much as you want, any time you want! My favorite green beans are French green beans, or “Haricots Verts.” I find them the most tender and flavorful. Here’s my favorite green bean recipe:

Warm Potato Salad with Haricots Verts Smothered in a Lemony, Tarragon Mayonnaise

Serves 6 to 8

Mayonnaise Dressing:

1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb, such as Dill
Salt and Pepper, if desired (no salt needed)

Vegetables:

1 quart Haricots Verts (French Green Beans), tough end removed
1 pint small New Potatoes (or any potato), cleaned but not peeled, cut into 1″ pieces
2 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half (and/or any other seasonal vegetables)
1 Bunch (about 4 – 5) Green Onions, chopped

Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.

Steam or boil the haricots verts slightly (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.

Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10  minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and haricots vert. Toss to coat with the mayonnaise dressing. Place in the refrigerator.

Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.

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