Green Bean-Zucchini Salad
A vibrant, refreshing green bean and zucchini salad with tarragon-infused dressing, perfect for light lunches, picnics, or as a side dish for warm-weather meals.
Ingredients
Instructions
- In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp, about 3 to 4 minutes.
- Drain the green beans in a colander, rinse under cold running water to stop the cooking process, and drain again.
- In a medium-sized bowl, combine the olive oil, minced garlic, crumbled tarragon, and black pepper.
- Add the cooked green beans, zucchini matchstick strips, and sliced red onion to the bowl and toss well to coat.
- Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
- Just before serving, add the tarragon-flavored vinegar and toss again.
Nutrition & Diet Analysis (per serving)
237
kcal
12% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).