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Green Beans With Tarragon Vinaigrette

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6-8| Hands-On Time: | Total Time:



  1. Bring a large pot of salted water to a boil. Add the green beans, cook until just tender, 3 to 5 minutes, and drain.
  2. Meanwhile, in a large bowl, combine the lime juice, vinegar, cayenne pepper, tarragon, and 1/4 teaspoon salt. Whisking constantly, slowly add the oil in a thin, steady stream until emulsified.
  3. Add the beans to the vinaigrette and toss. Serve warm or at room temperature.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 144Calories From Fat 81%
  • Fat 13g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 182mg
  • Carbohydrate 7g
  • Fiber 3g
  • Sugar 1g
  • Protein 2g
What does this mean? See Nutrition 101 .

Quick Tip

Green beans in a bowl of ice cubes
To partially prepare in advance, boil beans until tender, plunge into an ice bath to stop the cooking, drain and refrigerate for up to two days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.