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Don't stop at beans. You'll want to use the lemony vinaigrette from this recipe all summer long on lettuce salads, asparagus or boiled baby potatoes.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice water and set aside. Bring a large pot of salted water to boil. Add all beans and cook until crisp-tender, 3 to 5 minutes. Drain. Immediately plunge drained beans into the bowl of ice water to stop the cooking. Once beans are cool, drain and allow to dry completely.

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  • In a large bowl, whisk together shallot, lemon juice, tarragon, mustard, salt, sugar and pepper. While whisking, slowly pour in olive oil and continue whisking until emulsified. Add beans; toss to coat.

PREP TIP

Dressed green beans can lose their color after two or three hours. If your salad will be sitting longer than that (and you care about looks), transport the dressing separately.

Nutrition Facts

93 calories; fat 5g; saturated fat 1g; carbohydrates 12g; mono fat 3g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 3g; vitamin a 486.6IU; vitamin c 15.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 41.9mcg; sodium 211mg; potassium 384mg; calcium 64mg; iron 1.8mg.
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