TARRAGON BEAN SALAD

3 cups snap Beans, green and/or yellow bias sliced into 1-1/2 inch lengths 1 tsp Sugar

2 tbsp Vinegar tsp dry Mustard

2 tbsp Salad Oil 1/4 tsp Salt

1 Shallot, finely chopped 1-15 oz. can Garbanzo Beans, drained

2 tsp. snipped fresh Tarragon or tsp dried Tarragon, crushed. 1 medium Tomato, coarsely chopped

Place a steamer basket in a saucepan; add water till it almost touches the bottom of the steamer basket. Add beans and steam for 18-22 minutes or till crisp-tender; drain.
Meanwhile for dressing, in a screw-top jar combine vinegar, salad oil, shallot tarragon, sugar, mustard and salt. Cover and shake well to mix.
In a salad bowl combine cooked beans, garbanzo beans and tomato. Add dressing, toss gently to coat. Cover and chill about 4 hours, stirring once. Serve with a slotted spoon. Makes 4 side-dish servings.

3 cups snap Beans, green and/or yellow bias sliced into 1-1/2 inch lengths	1 tsp Sugar
2 tbsp Vinegar	tsp dry Mustard
2 tbsp Salad Oil	1/4 tsp Salt
1 Shallot, finely chopped	1-15 oz. can Garbanzo Beans, drained
2 tsp. snipped fresh Tarragon or tsp dried Tarragon, crushed.	1 medium Tomato, coarsely chopped