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Nutrition Facts
Serving Size 198 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 260 mg 11%
Total Carbohydrate 11 g 4%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 3 g
Vitamin A 25% Iron 8%
Vitamin C 40% Calcium 6%
*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 Kalamata Vinaigrette
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb green beans
6 cup(s) boiling salted water
1 Pt cherry tomatoes
2 shallots, chopped
1 lemon
1/3 cup(s) H-E-B Manzanilla Olives with Pimento
1 Tbsp Maille Dijon Mustard
2 Tsp Reese anchovy paste
1/2 Tsp organic thyme
1/2 Tsp Adams crushed Red Pepper Flakes
1/2 cup(s) extra virgin olive oil
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Chop shallots. Grate lemon peel on fine grater to make 2 teaspoons zest; take care to avoid the bitter white pith. Cut lemon in half; squeeze to make 2 tablespoons juice.
Place shallots, lemon zest and juice, olives, mustard, anchovy paste, thyme and pepper flakes in blender or food processor. Pulse on/off several times to chop finely and blend.
With machine running, slowly add olive oil and blend until almost smooth. Set aside.
Bring 6 cups water to a boil in a 3-quart pot. Meanwhile, trim and discard ends from green beans. Cut into 2-inch strips. Cut tomatoes in half.
Add 1 tablespoon salt to boiling water; boil beans 2 to 4 minutes, until just crisp-tender. Do not overcook. Drain beans in a colander and rinse with cool running water. Spread beans out on a clean towel and pat dry.
Toss beans and tomatoes with dressing in a large bowl. Serve warm.



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