Two Bean Salad with Tarragon Dressing

Two Bean Salad with Tarragon Dressing
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.7
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 418.5 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Two Bean Salad with Tarragon Dressing calories by ingredient
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Found this on a website, originally from Vegetarian Times Found this on a website, originally from Vegetarian Times
Number of Servings: 8



    Two-Bean Salad
    1/2 lb. green beans, trimmed and cut into 1-inch pieces (about 2 cups)
    1 15-oz. can of chickpeas, rinsed and drained
    1 cup cherry tomatoes, halved
    1 6-oz. can artichoke hearts, drained and roughly chopped
    1/2 cup pitted kalamata olives, halved
    1/4 cup sliced red onion
    1/4 cup finely chopped Italian parsley
    Tarragon Dressing
    1/4 cup balsamic vinegar
    2 tsp. Dijon mustard
    1 tsp. maple syrup
    1 clove garlic
    1/4 tsp. salt
    1/8 tsp. black pepper
    1/4 cups olive oil
    1 Tbs. fresh tarragon



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. Let cool slightly.
Meanwhile make the 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.
Toss green beans with all remaining salad ingredients in large serving bowl. Pour dressing over salad, and toss to coat. Serve at room temperature.
Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user ERINLYNNE1.

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