Green and yellow bean salad

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10 min


6 to 8 servings

* PLUS Cooking time: 3 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 101,
  • Protein
  • 1.3 g,
  • Carbohydrates
  • 4.8 g,
  • Fat
  • 9.2 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 86 mg.

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.