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Two-Bean Salad with Tarragon Dressing

Cold salads are some of VT executive chef Ann Gentry's favorite foods to make—and eat—at parties. The secret to this one? A killer dressing with just enough sweetness and tang.

Ingredients: 

Ingredient Set Name: 

Two-Bean Salad

Ingredients: 

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½ lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
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1 15-oz. can chickpeas, rinsed and drained
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1 cup cherry tomatoes, halved
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1 6-oz. can artichoke hearts, drained and roughly chopped
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½ cup pitted kalamata olives, halved
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¼ cup sliced red onion
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¼ cup finely chopped Italian parsley

Ingredient Set Name: 

Tarragon Dressing

Ingredients: 

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¼ cup balsamic vinegar
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2 tsp. Dijon mustard
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1 tsp. maple syrup
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1 clove garlic
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¼ tsp. salt
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⅛ tsp. ground black pepper
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¼ cups olive oil
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1 Tbs. fresh tarragon

Instructions: 

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. 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. Cool.

2. Toss green beans with all remaining salad ingredients in large serving bowl.

3. To make 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. Pour dressing over salad, and toss to coat. Serve at room temperature.

Nutrition Information: 

Calories: 
161
Protein: 
4 g
Total Fat: 
9.5 g
Saturated Fat: 
1 g
Carbohydrates: 
16 g
Cholesterol: 
0 mg
Sodium: 
359 mg
Fiber: 
4 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

I have made this salad several times, it's really good. Keeps well too. I usually finely chop the red onion and sub basil for tarragon.

Every time I make this people ask for more. I've topped it with feta cheese once or twice and this really adds to it. We really enjoy this recipe.

looks great, so i tried it & LOVE it

Yum! Must try this!

Tasty salad and I'm sure it would be sturdy enough for potlucks. I had more green beans than called for--probably between 12 and 16 ounces--so I used them all. I actually think I like the ratio of green beans to garbanzos this way. I also used dry tarragon, lacking fresh, and white balsamic so as to not muddy the colors in the dish. Quite good and I'm glad I tried it. A keeper for sure. Another reviewer's comment about adding feta also sounds like a great idea.