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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. âSuzanne Banfield, Basking Ridge, New Jersey Ingredients:
3/4 pound fresh green beans, trimmed |
3/4 pound fresh wax beans, trimmed |
1 pound grape tomatoes, halved |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1/2 cup pitted greek olives |
1/2 cup reduced-fat mayonnaise |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
1 tablespoon lemon juice |
1 garlic clove, minced |
1/2 teaspoon salt |
dash pepper |
Directions:
1. In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
2. Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Yield: 12 servings (3/4 cup each).
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