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TARRAGON BEAN SALAD




Source of Recipe


Unknown


List of Ingredients




3 cups snap Beans, green/yellow sliced on the bias in 1½"
pieces
1 teaspoon Sugar
2 Tablespoons Vinegar
1 teaspoon dry mustard
2 Tablespoons salad oil
¼ teaspoon salt
1 finely chopped shallot
1 (15 oz) can garbonzo beans (chickpeas), drained
2 teaspoons snipped fresh tarragon (or 1 teaspoon dried)
1 medium tomato, coarsely chopped







Recipe



Place a steamer basket in a saucepan; add water till it almost touches the bottom of the steamer basket. Add beans and steam for 18-22 minutes or till crisp-tender; drain.

Meanwhile for dressing, in a non-metallic screw-top jar combine vinegar, salad oil, shallot tarragon, sugar, mustard and salt. Cover and shake well to mix.

In a salad bowl combine cooked beans, garbanzo beans and tomato. Add dressing, toss gently to coat. Cover and chill about 4 hours, stirring once.

Serve with a slotted spoon. Makes 4 servings (as a side dish!)