White Bean, Green Bean and Red Bell Pepper Salad

1/3 pound green beans, trimmed and cut into 2-inch lengths
1 red bell pepper, cut into 2-inch-long strips
1 15 ounce can cannellini (white kidney) beans, kidney beans or garbanzo beans, drained & rinsed
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon grated orange peel
1/2 teaspoon minced fresh tarragon (optional)
Salt & freshly ground pepper

Cook the green beans in a large pot of boiling salted water until crisp-tender. Drain. Refresh under cold water, then drain again. Combine the green beans with the red pepper and cannellini beans in a bowl.

Blend together the mustard and vinegar. Gradually whisk in oil. Mix in orange peel and tarragon. Mix into salad. Salt and pepper to taste.

This recipe makes 2 servings and can easily be doubled or tripled.