Haricot Verts (Green Beans) Salad with Chick Peas

I just got to know that these tender Beans are called "Haricot Verts" and French in Origin. Literally translated it means 'Green Beans'. There is a very fine difference in taste; not noticeable and hence interchangeable. As I stated earlier, my first choice was to make this Poriyal. With the remaining beans, I made this wonderful Salad. One mouthful, and I knew that I had to share it with you.
What are Haricot Verts? They are thinner, longer and (much more) tender variety of Beans. It hardly needs any cooking. It is crunchy and tastes great in Salads and is also used in pickling. Do try my Poriyal (Stir fried vegetables) to accompany your main course and let me know how you like it.

Haricot Verts - 100 grams
Boiled Chick Peas - 1/2 cup
Cucumber - 1 cup, diced
Tomato - 1, de-seeded and diced
Olive Oil - 2 teaspoon
Cumin Seeds - 1 pinch
Salt to taste
Ground Green Chillies - 1/4 teaspoon
Corriander Powder - 1/4 teaspoon

Wash and trim the Haricot Verts.
Chop into 2" lengths and par boil them in salted water until crisp and tender.
Drain immediately and cool.
Combine the vegetables and chick peas in a bowl. Chill.
Take the green chilli paste, corriander powder and salt in a little bowl
Heat oil and add the cumin seeds. They will splutter.
Switch off the flame and add the spices. Mix well. Taste and adjust as necessary.
Cool slightly before adding it to the Salad.
Toss well and serve.
You can add 1 tablespoon of finely chopped Corriander Leaves to the Salad.


Priya Suresh said…
Thats a very interesting and definitely a healthy salad.

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