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Add beans to large saucepan of boiling water. Cook, uncovered, 2 to 3 min. or until beans are bright green in color. Drain beans, then immediately plunge into bowl of ice water to stop the cooking. When completely cool, drain beans and pat dry before using as desired.
Sprinkle with KRAFT Shredded Parmesan Cheese before serving.
This low-sodium salad begins with a base of green beans and salad greens for a good source of vitamins A and C. Hard-cooked eggs, walnuts and a drizzle of dressing take it over the top.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.