Green Beans with Tarragon Vinaigrette / Photo by Sarah Crowder / Katie Workman /
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Green Beans with Tarragon Vinaigrette

The dressing is bright and bracing and adds an extra layer of flavor to this simple green bean side dish.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 4 People
Calories: 164kcal
Author: Katie Workman


  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced fresh tarragon leaves
  • 1 tablespoon minced shallots
  • 1 pound green beans trimmed
  • ΒΌ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard preferably coarse
  • Kosher salt and freshly ground pepper to taste


  • Bring a large pot of salted water to a boil. While the water is coming to a boil, fill a large bowl with ice water. In a small bowl combine the vinegar, tarragon and shallots. Set aside.
  • Plunge the beans into the boiling water and cook for about 4 minutes until just barely tender. Drain and drop them immediately into the bowl of ice water to stop the cooking. Let them cool for a few minutes, then drain well.
  • Meanwhile, add the olive oil, mustard and salt and pepper to the shallot mixture and stir to combine. Turn the drained and cooled beans into a serving dish or bowl, drizzle over the dressing, and toss to coat the beans. Season with more salt and pepper if needed. Serve at room temperature.


Calories: 164kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 2mg