Provencal Bean Salad
Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. —Suzanne 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) 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
Reviews
It's delicious!! I cooked the beans longer than the recipe states, until they were about half done. It helps to let the salad sit in the refrigerator for an hour or so to let the flavors meld. This dish was a big hit!