Try this Green Beans with almond olive tepanade recipe, or contribute your own.
Suggest a better descriptionStep 1
In food processor, pulse almonds until finely chopped. Add olives, lemon zest and parsley; pulse until finely ground, stopping and scrap- ing occasionally. Add oil and pulse until well blended; season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
Step 2
Heat large covered pot salted water to boiling on high. Add green beans; cook 4 minutes or until crisp-tender. Drain well; place in serving bowl.
Step 3
Add tapenade to beans; toss until evenly coated. Garnish with parsley. Serve warm or at room temperature.
Nutritional information (per serving): About 185 cals, 5 g protein, 13 g carbs, 14 g fat (2 g sat), 6 g fiber, 380 mg sodium.
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Serving Size: 1 (734g) | ||
Recipe Makes: 1 | ||
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Calories: 688 | ||
Calories from Fat: 493 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.9mg | 1 % | |
Potassium 1422.6mg | 37 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 23.1g | 93 % | |
Sugars, other 25.4g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 688
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