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.
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
|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
- Large bowl
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.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 820mg
- Total Carbohydrates: 12g
- Protein: 7g