Three Bean Salad with Vermont Cranberry Beans and Tarragon


  • ½ cup citrusy extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup course grain mustard
  • 3 tablespoons chopped fresh French tarragon
  • 1 spring onion – the white bulb and the chives
  • 1 bulb spring garlic
  • 2 small garlic chives, chopped
  • ¼ teaspoon salt
  • 2 cups cooked Vermont cranberry beans (you may substitute any red bean)
  • 1 cup cooked garbanzo beans (aka chickpeas)
  • 2 cups organic fresh green beans, ends snapped and beans cut into thirds and then steamed (see below)
  • 1 sweet red Italian pepper, or several small sweet peppers, sliced thinly


In a bowl, whisk together the olive oil, and vinegar. Add the tarragon, onion and garlic bulbs, the chives and the salt. Whisk or shake to combine. In a large bowl combine the cranberry beans, garbanzos, fresh steamed green beans and the peppers. Pour the vinegar-mustard-tarragon dressing over beans and stir well to coat. Chill and serve cold. Enjoy, and then don’t miss the after-lunch swim. And remember, it’s a myth that you have to wait an hour after eating before you jump in the pool!