Fast & Easy Dinner: Two-Bean Salad with Tarragon Dressing

April 17, 2008

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.

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

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.
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.
Meanwhile make the Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt and pepper in blender or food processor until smooth.
With machine running, gradually add oil and tarragon through feed tube, and blend until smooth.
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.

11 Comments

Francoisehardly 5 years 5 weeks

I should make some. I've been buying chick peas more often recently anyway.

ErieIndiana 5 years 5 weeks

Thanks!

nancita 5 years 5 weeks

This looks so good! I find myself more often than not making salads when I need a quick dinner but it's hard to come up with new creative ideas. This is a good one.

sonnabobble 5 years 5 weeks

yum!

POPSUGAR Entertainment 5 years 5 weeks

oooh, this looks so good, and I happen to have some fresh tarragon in my fridge right now! perfect.

partysugar 5 years 5 weeks

Here ladies, according to the original source — Vegetarian Times — this is the correct info: Nutritional Information Per SERVING: Calories 161 Protein 4g Total fat 9.5g Carbs 16g Cholesterol mg Sodium 359mg Fiber 4g Sugars 5g

uptown_girl 5 years 5 weeks

OK, According to Sparkpeople's calculations it has: 170 calories, 8.8g fat (1.2 Saturated, 1.4 Polyunsaturated, 5.9g Monounsaturated), 418mg Sodium, 312mg Potassium, 20.7g Carbohydrates, 5.2g Dietary Fiber, .5g Sugars, and 4.4g Protein. I calculated that using Extra Virgin Olive Oil, as that's all I have so that is what I will be using!

uptown_girl 5 years 5 weeks

It does sound delish, AND I wish Yum would post the nutritionals too! I'll probably plug this recipe into Sparkpeople, and have it calculate it for me, before I make it.