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250 g green beans
250 g yellow beans
3 tbsp tarragon vinegar, or white wine vinegar
1 tsp Dijon mustard
1/2 to 1 tsp dried tarragon leaves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup olive oil
142-g bag mesclun greens, about 12 cups
Bring a large saucepan partially filled with water to a boil. Meanwhile, trim ends from beans. When water boils, add beans. Cook until tender-crisp, 3 to 4 minutes. Drain in a colander. Immediately rinse with cold water. Pat dry with paper towels. Beans will keep well, covered and refrigerated, overnight. In a small bowl, whisk vinegar with Dijon, 1/2 tsp (2 mL) tarragon leaves, salt and pepper. (If using white wine vinegar, add 1 tsp/5 mL tarragon.) Whisk in olive oil. If making ahead, dressing will keep well, covered and refrigerated, up to 5 days. Just before serving, place beans and greens in a large bowl. Drizzle dressing overtop and toss to evenly coat.
Calories 101, Protein 1.3g, Carbohydrates 4.8g, Fat 9.2g, Fibre 1.5g, Sodium 86mg.
This is a cross between a veggie side dish and a leafy green salad, all in one bowl. Lightly cooked, crisp yellow and green beans are tossed in a mild tarragon dressing with lots of healthy fresh greens.