Green Beans with Sun-Dried Tomatoes and Walnuts
- TOTAL TIME: 10 MIN
- SERVINGS: 4 to 6
- 1 pound green beans
- Chopped oil-packed sun-dried tomatoes
- Chopped toasted walnuts
- Fresh lemon juice
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- In a large skillet, bring 1/4 inch of salted water to a boil. Add the green beans, cover and cook until crisp-tender, about 4 minutes. Drain the beans and transfer them to a bowl. Add sun-dried tomatoes and walnuts and toss. Dress with lemon juice and olive oil, season the beans with salt and pepper and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.