June Recipes

Tarragon Green Bean-and-Tomato Salad

30 Minutes Or Less Badge
Gluten Free Badge
Vegetarian Badge
Plate of Tarragon Green Bean and Tomato Salad
Hands On:
20 minutes
Total Time:
30 minutes


  • 1 ½ lb fresh green beans
  • 1 ½ tsp Hy-Vee salt, divided
  • ¼ cup Gustare Vita olive oil
  • 2 tbsp fresh tarragon, chopped
  • 1 tbsp Gustare Vita red wine vinegar
  • ¼ tsp Hy-Vee black pepper
  • 2 cups red and/or yellow grape tomatoes, halved
  • 1 medium shallot, thinly sliced and separated into rings
  • ½ cup Soiree crumbled Mediterranean herb feta cheese
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Fill large saucepan half full with water; bring to a boil. Add beans and ½ teaspoon salt. Reduce heat to medium. Cover and simmer 8 to 12 minutes or until crisp-tender. Drain; immediately rinse under cold water.
Whisk together olive oil, tarragon, vinegar, remaining 1 teaspoon salt, and pepper in large bowl. Add beans, tomatoes, shallot; toss to coat.
Serve immediately, or cover and refrigerate up to 2 days. To serve, transfer salad to serving platter; sprinkle with feta cheese.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 10mg 3%
Sodium: 820mg 36%
Total Carbohydrate: 12g 4%
Dietary Fiber: 4g 14%
Sugars: 6g 12%
Protein: 7g 14%

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