Provencal Bean Salad

Name: Provencal Bean Salad
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

11 ingredients

2 steps

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

Directions

1

In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
2

Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.