- 1 ½ pounds haricots verts (or slim green beans), trimmed
- ½ bunch parsley*, washed, dried, and leaves chopped coarsely
- Dijon Vinaigrette, to taste
Bring a large pot of water to a boil over high heat. Add the beans and cook until just tender (about 3 minutes for haricots verts, about 5 for green beans). Immediately drain and place in an ice bath to stop the cooking and keep the color. Drain thoroughly.
Toss together the haricots, parsley, and vinaigrette in a large bowl. Serve