dish
Annie Somerville's Summer Beans with Cherry Tomatoes and Tarragon

6
Serves
93
Calories
15
Nutrients
12
Vitamins

Ingredients

2 tablespoons Champagne vinegar or white wine vinegar
1 pound fresh beans any kind or a combination of green and yellow types
3 tablespoons extra virgin olive oil
1 tablespoon fresh, coarsely chopped tarragon
2 tablespoons sherry vinegar or red wine vinegar
1 cup halved cherry tomatoes

Cooking Instructions

1. In a medium-size bowl, toss the shallots with the champagne or white wine vinegar to draw out their pink color.

2. Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.

3. Immediately toss the hot beans with the olive oil, shallots, tarragon, 1/2 teaspoon salt and pepper. The beans will soak up the flavors as they cool to room temperature.

4. Just before serving, add the sherry or red wine vinegar and toss in the cherry tomatoes.

5. Adjust the salt and pepper to taste.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
93
Protein
2 g
Total Carbohydrate
8 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
2 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
32 %
Percent Calories from Fat
61 %
Vitamin A
757 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
17 mg
Vitamin D
0 IU
Folate
33 mcg
Vitamin E
2 IU
Vitamin K
35 mcg
Pantothenic Acid
0 mg
Calcium
35 mg
Iron
1 mg
Phosphorus
40 mg
Potassium
246 mg
Sodium
197 mg
Zinc
0 mg