Ingredients Beans + Legumes French Bean Mimosa Salad Be the first to rate & review! The French like using beans in salads—most famously in their salade niçoise, a tuna salad from the Mediterranean city of Nice. This salad combines French beans and peas, and tops them off with finely chopped eggs. It's my take on oeufs mimosa—deviled eggs, in which the yolks are chopped and mixed with mayonnaise or salad dressing. This salad actually tastes really nice when the beans and peas are still warm. Slideshow: Green Bean Recipes By Anne Faber Anne Faber F&W Digital Food Awards Winner Website Anne's Kitchen Profile The photos on London-based Anne Faber's blog have a whimsical, ultra-feminine feel, with easy-to-follow recipes for things like red velvet cupcakes sprinkled with hearts. "I want people to feel like, 'Hey, if Anne can make this, I can make it, too,'" she says. That spirit will inform her new television show, Anne's Kitchen, which she is blogging about from behind the scenes. The show will air in her native Luxembourg and feature Anne touring London neighborhoods and cooking British food. "British food has such a bad reputation," she says. "So through my blog and my show, I'm going to make my home country fall in love with it." Food & Wine's Editorial Guidelines Published on August 27, 2015 Print Rate It Share Share Tweet Pin Email Photo: Photo © Anne Faber Total Time: 25 mins Yield: 4 Ingredients Salad 2 eggs 8 ounces French beans 1 cup frozen peas ¼ cup walnuts 1 tablespoon capers Dressing 1 shallot 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar 2 tablespoons sunflower oil ½ teaspoon dried salad herbs 1 tablespoon heavy cream 1 tablespoon water Coarse sea salt Pepper Directions Prepare the dressing Finely chop the shallot and put it into a little bowl. Add all the remaining dressing ingredients and mix. Make the Salad Boil the eggs for 10 minutes, then set aside to cool. Trim the French beans and cook together with the frozen peas for 4 minutes in boiling salted water. Drain and rinse with cold water so that the vegetables retain their vibrant green color. Put onto a serving plate. Peel and finely chop the eggs, walnuts and capers, and scatter over the salad, then drizzle with the dressing before serving. This salad can be served warm or cold. Rate it Print