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Skip Grandma's mushroom-soup-drenched casserole this year and cook this fresher green bean side dish with a tangy shallot and walnut relish instead. If you can't find white balsamic vinegar, use apple-cider vinegar (instead of regular balsamic vinegar) instead.

Nora Singley
Source: EatingWell Magazine, November/December 2017

Recipe Summary test

40 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Place shallots and mustard seeds in a heatproof medium bowl. Combine vinegar, water, sugar and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Pour the pickling liquid over the shallots. Top with a small plate. Set aside at room temperature for at least 30 minutes and up to 4 hours, or refrigerate for up to 2 days.

  • Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook beans just until crisp-tender, 1 1/2 to 2 minutes. Drain and transfer to the ice water until cold. Drain, pat dry and transfer to a large bowl.

  • Drain the shallots, reserving the pickling liquid, then return them to the bowl. Stir in walnuts, parsley and 1 tablespoon of the pickling liquid.

  • Bring 1/2 cup pickling liquid to a boil in a small saucepan over medium-high heat. Boil until reduced by half, 2 to 4 minutes. Whisk in butter, one cube at a time, until the sauce is thickened. Pour the sauce over the beans and toss to combine. Transfer to a serving platter and top with the shallot-walnut relish.


To make ahead: Refrigerate pickling shallots (Step 1) for up to 2 days. Refrigerate haricots verts (Step 2) for up to 1 day; let stand at room temperature for 30 minutes before serving.

Nutrition Facts

208 calories; protein 4.8g; carbohydrates 17.5g; dietary fiber 3.7g; sugars 7.9g; fat 14.5g; saturated fat 4.4g; cholesterol 15.3mg; vitamin a iu 1439.7IU; vitamin c 18mg; folate 56.4mcg; calcium 74.5mg; iron 2.1mg; magnesium 51.7mg; potassium 378.3mg; sodium 296.5mg; added sugar 1g.