Directions:
- In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
- In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.83 Kcal (288 kJ) | ||
| Calories from fat | 21.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 107.93mg | 4% | |
| Potassium | 177.33mg | 4% | |
| Total Carbs | 9.76g | 3% | |
| Sugars | 5.14g | 21% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 36.99 Kcal (155 kJ) | ||
| Calories from fat | 11.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 4% | |
|---|---|---|---|
| Sodium | 58mg | 4% | |
| Potassium | 95.31mg | 4% | |
| Total Carbs | 5.24g | 3% | |
| Sugars | 2.76g | 21% | |
| Dietary Fiber | 1.44g | 11% | |
| Protein | 0.82g | 3% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 14.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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