Fresh Green Bean Tomato Salad With Tarragon Dressing
Recipe: #11053
November 07, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Beans, Tomato, Beans (String), Brunch, Labor Day, Mothers Day, Picnic, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"A light summertime salad. Use the mix of green and yellow beans, or just one kind. Use red and yellow tomatoes. Fresh tarragon works best. Can be made the night before (store beans and dressing separately in refrigerator). Bring to room temperature before tossing. Great for a picnic because it has no egg or dairy to spoil."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (151.6 g)
- Calories 84.4
- Total Fat - 5.7 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 7.3 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.9 g
- Sugars - 3.9 g
- Protein - 2.1 g
- Calcium - 44.8 mg
- Iron - 1.2 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Snap off ends of beans.
Step 2
In a large pot of boiling water, cook beans until just tender, about 4 minutes. Run under cold water and lay beans on a baking sheet to cool. Pat dry.
Step 3
In a small bowl, mix oil with the shallots and tarragon and season with salt and pepper.
Step 4
Place the beans and tomatoes in a large bowl, add the dressing and toss well.
Step 5
Transfer to a large platter and serve, garnished with sprigs of tarragon.
Tips
No special items needed.
3 Reviews
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