String Beans Vinaigrette
Updated December 13, 2022
- Total Time
- 15 minutes, including refrigeration
- Rating
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Ingredients
1 pound green beans, washed, ends snipped off and sliced on the diagonal
½ medium onion, chopped fine
1 small clove garlic, chopped fine
⅓ cup freshly grated Parmesan cheese
6 tablespoons olive oil
2 tablespoons tarragon vinegar
½ teaspoon salt
Freshly ground pepper
2 medium tomatoes, sliced in wedges
⅓ cup black olive
Nutritional analysis per serving (4 servings)
13 grams carbs; 8 milligrams cholesterol; 296 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 4 grams fiber; 531 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
- Step 2
Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.
Private Notes
Comments
do the tomatoes and olives get mixed? or are they mixed together and served on the side. Ambiguous. thx
Should I mix the olives and tomatoes with the beans or serve on the side--not clear.