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
Should I mix the olives and tomatoes with the beans or serve on the side--not clear.
do the tomatoes and olives get mixed? or are they mixed together and served on the side. Ambiguous. thx