Ingredients
For the salad:
- 250 g green beans, trimmed
- 250 g ,yellow wax beans trimmed
- 1 x 400 g can white beans (butter beans or cannellini), drained and rinsed
- 200 g heirloom cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 tablespoon flat-leaf parsley, chopped
- toasted and chopped walnuts, to garnish (optional)
For the dressing:
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh tarragon leaves, coarsely chopped
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- Sea salt and freshly ground pepper, to taste
Instructions
- Fill bowl with ice water. In large pot of boiling salted water, blanch the green beans until crisp-tender, 3 to 5 minutes. Or to desired tenderness. With slotted spoon, transfer to a bowl of ice cold water to stop them from cooking further. Repeat with yellow beans.
- Once beans are cool, drain and pat dry with a clean kitchen towel. Cut the green and yellow beans in half and transfer to a large serving bowl.
- In a small bowl, mix together the dressing ingredients (lemon juice, mustard, garlic, oil, tarragon, lemon zest, salt and pepper) until well combined.
- Add the white beans, tomatoes, onion and parsley to the bowl with the green and yellow beans. Pour over the dressing and toss gently to combine.
- If desired, garnish with a few toasted and chopped walnuts (or serve on the side). Enjoy!
Nutrition
Notes
- If you prefer, use all green beans or all yellow beans instead of a mix.