** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bring 4 quarts water to boil and add 1 1/2 tablespoons salt.
3. Cook beans in 2 batches until tender but still a little firm, then lift out.
4. Lay them on a kitchen towel to dry for a minute or so.
5. Transfer to a bowl. Add oils, shallot, tarragon and walnut pieces.
6. Toss and season to taste with salt and pepper.
7. Add a little vinegar just before serving. Serve warm.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Beans, Sulfites, Walnuts, Alcohol, Olive Oil allergies.