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.
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here to print this recipe
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