There isn't anything better than a recipe with our
favorite vegetable. This recipe for white beans and green beans salad comes from
one of our favorite old cookbooks, The Weekday Cook from Bon Appetit. This is
a crisp and refreshing veggie side dish with a hint of citrus. It would be a perfect
salad for your next BBQ or a perfect light lunch all by itself.
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
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.
together the mustard and vinegar. Gradually whisk in oil. Mix in orange peel and
tarragon. Mix into salad. Salt and pepper to taste.
recipe makes 2 servings and can easily be doubled or tripled.