Green Beans in Tarragon Vinaigrette

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Try this at your next cookout. You can make it early in the day, or even the day before. The balsamic vinegar adds just a touch of sweetness, and the crisp tender green beans are almost like pickles. As a variation, you might add a cup of diced boiled Yukon gold or fingerling potatoes. ~ Glyn

1lb green beans, trimmed and cut in into 2 in pieces
¼ c finely diced sweet white onion
¼ finely diced red bell pepper
3 tbs olive oil
1 tbs white balsamic vinegar
1 tbs finely chopped fresh tarragon
¼ tsp powdered mustard
1 small clove garlic, finely minced.
salt and pepper to taste

Cook the beans in boiling water for 4-5 minutes or until crisp tender. Drain, cool, and combine with the onion and red pepper. Combine the remaining ingredients and whisk to produce a vinaigrette. Pour over the bean mixture and stir lightly to combine. Serve at once or cover and let sit at room temperature for up to three hours before serving. If it will be longer than three hours till served, refrigerate after assembling and let come to room temperature before serving.

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This entry was posted by Glyn Ruppe-Melnyk.

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