Beans, Green

(American, Yellow and Haricot Vert)

Nutritional Information
Excellent source of vitamin C. Good source of fiber, vitamin A.

What To Look For
Choose beans that have a bright color without brown or soft spots. Large pods may be tough or bitter.

Easy Storage and Preparation
Pull off any strings along the pod's seams before cooking. Beans may be left whole, cut lengthwise in thin slivers or cut crosswise on the diagonal.

Best Uses
For one pound of beans, bring 3 quarts of water to a boil, add a few teaspoons of salt, and then the beans. Boil for 6 to 12 minutes, depending on their width. Leave uncovered and taste often for desired crispness. Drain the beans and immediately refresh under cold running water.

Recipes
Grilled Tuna Nicoise Salad
Annie Somerville's Summer Beans with Cherry Tomatoes
Sauteed Green Beans




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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