Green Bean Vinaigrette
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By Christie Johnson
Green Bean Vinaigrette
3 steps
Prep:1h 5minCook:15min
In summer, fresh green beans and tomatoes make this outstanding. In the winter months, use frozen beans for the best flavor. Canned beans will not have the same bite.
Give yourself enough time, so the salad can chill at least an hour before serving.
Updated at: Thu, 17 Aug 2023 03:07:14 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
2
Low
Nutrition per serving
Calories137.7 kcal (7%)
Total Fat11.2 g (16%)
Carbs7.9 g (3%)
Sugars3.5 g (4%)
Protein3 g (6%)
Sodium183.5 mg (9%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Trim and prep green beans. In a medium saucepan, boil water, then cook green beans to desired consistency. Remove beans with a slotted spoon or skimmer, then plunge into ice water to stop the cooking. Then drain the beans and set aside.
Step 2
Combine onion and next 8 ingredients in a bowl. Add beans, tossing to cover. Cover and chill at least one hour.
Step 3
To serve, spoon over sliced tomatoes and sprinkle beans with Parmesan.
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