Fill large saucepan half full with water; bring to a boil. Add beans and 1/2 teaspoon salt. Reduce heat to medium. Cover and simmer 8 to 12 minutes or until crisp-tender. Drain; immediately rinse under cold water.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Adding fresh tarragon to this green bean salad adds a depth of herby flavor. Add fresh crumbled cheese and tomatoes for extra-freshness.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. fresh green beans | ||
| 1 ½ tsp. Hy-Vee salt, divided | ||
| ¼ c. Gustare Vita olive oil | ||
| 2 tbsp. fresh tarragon, chopped | ||
| 1 tbsp. Gustare Vita red wine vinegar | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 2 c. red and/or yellow grape tomatoes, halved | ||
| 1 medium shallot, thinly sliced and separated into rings | ||
| ½ c. Soiree crumbled Mediterranean herb feta cheese |
Things To Grab
- Large saucepan
- Colander
- Whisk
- Large bowl
Directions
Whisk together olive oil, tarragon, vinegar, remaining 1 teaspoon salt, and pepper in large bowl. Add beans, tomatoes, shallot; toss to coat.
Serve immediately, or cover and refrigerate up to 2 days. To serve, transfer salad to serving platter; sprinkle with feta cheese.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 820mg
- Total Carbohydrates: 12g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%