| Tarragon Bean Salad | |
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1) Trim and break in half about 3 cups of a mix of green and yellow snap beans. Boil a suacepan of water, add beans, and cook 10 minutes. Drain. 2) Drain a 15 oz can of garbanzo beans (I like to rinse also). Mik with the drained beans in a bowl. 3) Coarsly chop a tomato and add to bowl. 3) Whisk together 2 tbs red wine vinegar, 2 tbs extra virgin olive oil, 1 finely chopped shallots, 2 tsp snipped fresh tarragon, 1 tspsugar, 1/2 tsp dry mustard, 1/4 tsp salt. Add dressing to bowl and stir tocoat. Chill 4 hours. | |