Name: Two-Bean Salad with Tarragon
Total time: 20 min
Ingredients: 1 pound green beans, trimmed and halved; 1 pound yellow wax beans, trimmed and halved; 1 medium shallot, finely chopped; 2 tablespoons fresh lemon juice; 2 teaspoons chopped fresh tarragon; 1 teaspoon Dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon sugar; ¼ teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil

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Credit: Brie Passano

Recipe Summary

total:

20 mins

Servings:

Nutrition Info

Directions

Step 1
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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Step 2
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

Per Serving:

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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Two-Bean Salad with Tarragon

Gallery

Recipe Summary

Ingredients

Directions

PREP TIP

Nutrition Facts

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