This French Beans and Orzo Salad is perfect for a delicious and light meal for summer. Fresh summer produce steals the show in this simple-but-delicious orzo dish. It is also super filling and easy to make. This recipe is one of my favourite ways to cook these fresh french beans and enjoy with a perfect orzo pasta.
What are the french beans?
Ever see those skinny little green or yellow beans in the market?
They’re a French variety of green and yeallow bean, also known as haricots verts, or filet beans. Haricots verts are more delicate than regular green beans and cook up more quickly. So if you ever find these beans in the market definitelly grab some as they are delicious! If you can’t find haricots verts, you can use regular fresh green beans, just boil them a little longer.
The biggest difference between French green beans — haricots verts — and regular green beans is that the French ones are longer and thinner. They’re also a bit more tender than regular green beans.
You can substitute regular green beans in this recipe, however, they’re a little sweeter and less earthy than haricots verts. The herbs used here complement the earthy haricots verts but also work with regular green beans.
How To Select Fresh Green Beans for this Orzo Salad
Look for the freshest beans at the farmers market or grocery store. They should be firm, smooth, vibrantly colored pods that snap easily when you bend them.
Store unwashed green beans in the refrigerator in a zipper top bag or airtight container for up to 7 days. Wash them right before using.
To freeze French green beans, trim fresh beans and blanch them so they keep their color, flavor, and texture. Store them in freezer proof zipper top bags for 10 to 12 months.
Check out more recipes:
French Beans Orzo salad
- 2 medium onions
- 300 g french beans fresh
- 1 handful kale
- 1 cup chickpeas
- 3 cloves garlic
- 1 cup dried orzo
- 1 tsp oregano
- 1 handful fresh parsley
- 1 handful fresh basil
- 3 tbsp olive oil
- ½ lemon juice
- Salt a large pot of water and bring to a boil over medium-high heat. Add the orzo and cook until just tender with a little firmness to the bite, about 8 minutes. Drain in a colander. Set aside.
- Meanwhile, in a skillet heat up some oil and add chopped onions and french beans and season with salt.
- Saute for 5 minutes then add kale, garlic and chickpeas. Saute for another 5 minutes.
- Add cooked orzo, oregano, herbs, lemon juice and olive oil and mix well. Enjoy!