Ingredients
- 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
Directions
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!