Many Bean Salad

Here is a new take on the old favorite – bean salad, but with a different dressing and four beans instead of three. A great dish for brunch and easy to put together.

INGREDIENTS

3 tablespoons olive oil

2 cloves garlic, minced

3 tablespoons lemon juice

1 pound green string beans, ends clipped, cut to 1 inch length (2 cups)

1 can Cannellini beans (14 ounce) drained and rinsed

1 can Garbanzo beans (14 ounce) drained and rinsed

1 can red kidney beans (14 ounce) drained and rinsed

1 cup green onions, cut to ½ inch, white and pale green parts only

3 tablespoons fresh tarragon leaves

METHOD

In a small skillet, add the olive oil over medium heat. Add the garlic and cook for 1 to 2 minutes until the garlic begins to turn golden. Take off the heat, cool and add the lemon juice, whisking them together. Set aside.

Place 4 cups of water into a large sauce pan and bring to a boil. Add the green beans and blanch for 2 to 3 minutes until they become bright green. Drain and run under cold water to stop the cooking process. Place into a large salad bowl, add the other beans (Cannellini, Garbanzo and red kidney) , green onions and tarragon and mix well. Dress with the olive oil and lemon dressing, stir again and serve. Will serve 6 to 8.