| 41. | 1 pound young green beans or haricots verts ( French green beans ), washed and trimmed
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| 42. | 2 large handfuls haricots verts, trimmed
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| 43. | Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes.
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| 44. | Bring a small pot of salted water to a boil, and add the haricots verts.
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| 45. | Add haricots verts to boiling water, and blanch until tender, 3 to 4 minutes.
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| 46. | In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
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| 47. | 1 / 2 pound haricot verts, blanched for 2 minutes, and shocked ( see instructions)
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| 48. | Peer deeply into it for tiny peas and frozen haricots verts, the slender French green beans.
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| 49. | Serve haricots verts beside any juicy meat or fish, so they can mingle with the juices.
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| 50. | It was garnished with artichokes and haricots verts and served, nicely, with a finger bowl.
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