This dish is especially good in the summer when green beans and tomatoes are in season. Green beans are a good source of many vitamins and minerals, including vitamins C, K and A, as well as dietary fiber, potassium, folate, and iron.Nutritional Information
95 calories; 2g protein; 8g carbohydrates; 7g fat; 0mg cholesterol; 29mg sodium; 3g fiber
Makes 10 servings
Ingredients
- 2 pounds green beans
- 1 1/2 teaspoons dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped tarragon
- 1 tablespoon snipped chives
- 1/2 teaspoon chopped thyme leaves
- 1/2 pound cherry tomatoes, halved
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, or until crisp-tender. Drain the green beans and rinse them under cold water. Blot them with a paper towel to dry.
- Whisk the mustard and vinegar in a large serving bowl. Season with salt and pepper and then whisk in the olive oil. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes and mix carefully to combine with the other ingredients.
From Food & Wine magazine
