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| Fresh Bean Salad with Tarragon Vinaigrette |
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1 lb. fresh green beans, trimmed and cut into 1-inch pieces |
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1 lb. fresh wax beans, trimmed and cut into 1-inch pieces |
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1 15 ounce can dark Kidney beans, drained and rinsed |
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1 red bellpepper chopped into small pieces |
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Tarragon Vinaigrette (see below) |
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Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the green beans and wax beans for about 3-4 minutes, until the green beans have turned a bright, fresh green color. The beans should be slightly tender, but still crunchy. Run the beans under cold water to stop the cooking process. |
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Combine the green beans, wax beans, kidney beans and peppers in large bowl and gently toss in the vinaigrette. Add salt and pepper to taste. Serve at room temperature or chilled. This salad is best when it has been allowed to marinate for several hours. |
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2 teaspoons Dijon mustard |
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2 tablespoons red wine vinegar |
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2 tablespoons fresh lemon juice |
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1 tablespoon finely chopped shallots |
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1 tablespoons extra virgin olive oil |
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2 tablespoons freshly chopped tarragon |
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Salt to taste |
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Freshly ground black pepper |
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In a small bowl, whisk the mustard, vinegar and lemon juice together. Add the shallots and whisk in the olive oil and tarragon. |
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recipe from: dwgc
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