ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Beans with Tarragon Vinaigrette

Yield Makes 6 to 8 servings

Ingredients

  • 1 1/2 pounds green beans, trimmed
  • 1 tablespoon lime juice
  • 1 tablespoon sherry vinegar
  • 1 pinch cayenne pepper
  • 1/4 teaspoon salt
  • 1 teaspoon finely chopped fresh tarragon
  • 3 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 144
  • caloriesfromfat 81 %
  • fat 13 g
  • satfat 2 g
  • cholesterol 0 mg
  • sodium 182 mg
  • carbohydrate 7 g
  • fiber 3 g
  • sugars 1 g
  • protein 2 g

How to Make It

  1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.

    Meanwhile, in a bowl, combine the lime juice, vinegar, cayenne pepper, salt, and tarragon. Whisking constantly, slowly add the oil in a thin, steady stream until emulsified.

    Drizzle the vinaigrette over the beans before serving. Serve warm or at room temperature.

    Make-Ahead Note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to add the vinaigrette. Cook the green beans until heated through.