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Nutrition Facts
Serving Size 151 g
(Approx. 8 Servings)
Amount Per Serving
Calories 300 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 470 mg 20%
Total Carbohydrate 11 g 4%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 17 g
Vitamin A 15% Iron 10%
Vitamin C 30% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Green Bean Salad with Basil and Toasted Pine Nuts

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

1/4 cup(s) pine nuts
1 1/4 Tsp kosher salt, divided use
1 Lb H-E-B French Cut Green Beans, woody ends removed
8 Oz H-E-B Angel Sweet Tomatoes, sliced in half
1/3 cup(s) Seville Spain Extra Virgin Olive Oil
1 Tbsp lemon, juiced
2 Tbsp fresh basil leaves, very finely chopped
1 Tsp garlic cloves, very finely minced
1 Tbsp shallot, finely chopped
1/4 Tsp black pepper, freshly ground
1/3 cup(s) Manchego cheese, finely grated
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Toast nuts in a dry skillet over medium heat 5 to 6 minutes, or until lightly golden brown. Stirring frequently to avoid burning. Remove and set aside to cool.
Fill a large bowl halfway with cold water and ice cubes.
Bring a medium sized pot of water to a gentle boil over medium high heat, adding 1 teaspoon of salt.
Cook 4 minutes, or until bright green and tender/firm. Drain immediately and plunge into bowl of cold water.
Remove beans from water and drain on clean paper towel. Place in a serving bowl with tomatoes.
In a small bowl, whisk oil, juice, basil, garlic, shallot, remaining salt, and pepper to make vinaigrette.
Toss vinaigrette over beans and tomatoes then sprinkle with nuts and cheese.


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