Follow these steps for perfect results
fresh green beans
trimmed
fresh wax beans
trimmed
grape tomatoes
halved
cannellini beans
rinsed and drained
Greek olives
pitted
reduced-fat mayonnaise
fresh tarragon
minced
lemon juice
garlic clove
minced
salt
pepper
Bring 4 cups of water to a boil in a large saucepan.
Add green and wax beans to the boiling water.
Cover and cook for 3 minutes.
Drain the beans.
Immediately place the beans in ice water.
Drain the beans again and pat them dry.
Place the beans, tomatoes, cannellini beans, and olives in a large bowl.
In a small bowl, whisk together the mayonnaise, tarragon, lemon juice, garlic, salt, and pepper.
Pour the dressing over the salad.
Toss to coat.
Expert advice for the best results
For best flavor, chill the salad for at least 30 minutes before serving.
Add grilled chicken or fish for a heartier meal.
Everything you need to know before you start
5 minutes
Can be made a day in advance
Serve in a chilled bowl and garnish with extra tarragon sprigs.
Serve as a side dish with grilled meats or fish
Serve as a light lunch with crusty bread
Complements the herbal and tangy flavors
Discover the story behind this recipe
Represents fresh, seasonal ingredients of the region
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