My brother has recently decided to change his diet. Instead of eating tons of fast food, he wants to consume more vegetables. I suggested he eat one hearty and filling salad a day. This two bean salad is perfect for him because it's chock full of flavorful vegetables. The beans provide much needed protein and a simple but well seasoned dressing is made with balsamic vinegar and dijon mustard.

To check out the recipe, read more.

Two-Bean Salad with Tarragon Dressing
From Vegetarian Times magazine
Two-Bean Salad with Tarragon Dressing

Ingredients

Two-Bean Salad
1/2 lb. green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1 15-oz. can of chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 6-oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onion
1/4 cup finely chopped Italian parsley
Tarragon Dressing
1/4 cup balsamic vinegar
2 tsp. Dijon mustard
1 tsp. maple syrup
1 clove garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cups olive oil
1 Tbs. fresh tarragon

Directions

  1. To make Two-Bean Salad: fill large pot with 1 inch water and set steamer basket in pot. Cover, and bring water to a boil.
  2. Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 to 3 minutes, or until green beans are crisp-tender. Let cool slightly.
  3. Meanwhile make the Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt and pepper in blender or food processor until smooth.
  4. With machine running, gradually add oil and tarragon through feed tube, and blend until smooth.
  5. Toss green beans with all remaining salad ingredients in large serving bowl. Pour dressing over salad, and toss to coat. Serve at room temperature.

Serves 8.


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