2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1/4 teaspoon salt
1/4 teaspoon ground pepper
How to Make It
Trim beans, and cut into 1 1/2-inch pieces. Cook beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain well. Add margarine and remaining ingredients; toss well. Serve immediately.
Substitute any combination of marjoram, basil, dillweed, or rosemary for parsley and tarragon.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook