Tarragon Bean Salad
Pinto Bean and Sausage Barley Salad
Tarragon and Green Beans
Spanish White Bean Salad
Layered Five Bean Salad
Asparagus and Green Beans with Tarragon Lemon Dip
Italian New Year's - Shrimp, White Beans, and Tarragon
Chicken Salad with Potatoes, Green Beans and Tarragon Dressing
Summertime Green Bean & Potato Salad
Salmon and White Bean Salad with Tarragon Vinaigrette
Tuna and Cannellini Bean Salad



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
1 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.

Sources:
http://www.plantanswers.com/Recipes_.../tarragon.html
and
http://aggie-horticulture.tamu.edu/p.../tarragon.html





Pinto Bean and Sausage Barley Salad

This hearty salad recipe features pinto beans, pork sausages and pearl
barley smothered in a spicy yogurt dressing. This healthy, fast and
easy to make bean and meat salad makes a great side dish, desert, or
first course for a family dinner or dinner party. This recipe serves 4.


1 cup canned pinto beans, drained
1 cup cooked pork sausages, cut into 1/2 inch chunks
4 cups cooked pearl barley
3 cups mixed vegetables, defrosted (peas, carrots, corn)
3 cups yogurt
1 Tbsp. garden herbs (parsley, mint, chives and tarragon) finely
chopped
lettuce leaves to serve

Combine pinto beans, pork sausages, pearl barley, peas, carrots, corn,
yogurt, parsley, mint, chives and tarragon. Arrange lettuce leaves on a
platter. Spoon bean mixture on top. Serve chilled as a great main
course, or as a side dish to barbecued chicken or steak.

Source: http://me.essortment.com/pintobeanssala_rtom.htm





Tarragon and Green Beans

1/2 Lb green beans
1 Tbsp. butter
1 1/2 tsp. fresh Tarragon
pepper.

Steam green beans lightly until bright green (3 minutes)
In a skillet melt butter
Add fresh Tarragon to green beans. Gently saute for a few minutes. Add
pepper to taste.

Source: http://www.shareorganics.bc.ca/recipes/tarragon-02.htm





Spanish White Bean Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb White beans, canned -- or
Fresh cooked
(cannellini)
2 lg Tomatoes -- cubed
24 Spanish olives, green --
Sliced
1/4 cup Tarragon -- minced
OR 2 teaspoons dried
Tarragon
6 Green onions -- chopped
2/3 cup Extra virgin olive oil
4 Tbsp To 6T red wine vinegar
2 Cloves garlic -- minced
Salt -- to taste

In large mixing bowl, gently combine beans, tomatoes,
olives, tarragon and green onions. In separate bowl,
whisk together olive oil, vinegar, garlic and
salt to taste. Fold into bean mixture; taste for
seasoning and let marinate
in refrigerator for several hours or overnight.

Source: http://www.recipesource.com/fgv/bean...0/rec0004.html





Layered Five Bean Salad

2 cup *snowcap beans; cooked, cooled and drained
2 cup tongues of fire; cooked, cooled and drained
2 cup *rice beans; cooked, cooled and drained
2 cup *Peruvian lima beans; cooked, cooled and drained
2 cup *mocha beans; cooked, cooled and drained
1 1/2 cup basil leaves; lightly chopped
1/4 cup tarragon; lightly chopped
2 red bell peppers, roasted, seeded and diced
2 yellow bell peppers; roasted, seeded and diced
5 clove garlic, minced
3 lemons, juice only
8 ounce extra virgin olive oil
salt and pepper to taste

Place the beans each in their own separate bowl. In a separate bowl,
blend the herbs, bell peppers, garlic, olive oil and lemon juice
together using a rubber spatula. Divide the bell pepper mixture evenly
between the bowls of beans. Mix the bowls of beans separately and
correct the seasonings of each. In a straight sided glass bowl layer
the bean mixtures evenly one by one. Garnish and serve.

Source:
http://www.gourmetstore.com/recipes/...EAN_SALAD.html





Asparagus and Green Beans with Tarragon Lemon Dip

Keys : Herbs Citrus

1 Lb asparagus trimmed
1 Lb fresh green beans trimmed
Salt as needed
1 cup mayonnaise
1 x lemon zested and juiced
1 sm shallot finely chopped
2 Tbsp chopped fresh tarragon - (4 sprigs) plus sprigs
for garnish
2 Tbsp chopped parsley leaves plus sprigs
for garnish
Freshly-ground black pepper to taste


Cook asparagus spears and green beans in 1-inch of salted boiling
water, covered, for 3 or 4 minutes. Drain and cool the vegetables and
arrange them on a serving plate.
Combine the dip ingredients in a small bowl and garnish with sprigs of
parsley and tarragon and set dip along side vegetables on serving dish.

This recipe yields 4 servings.
Source: http://fooddownunder.com/cgi-bin/recipe.cgi?r=10808





Italian New Year's - Shrimp, White Beans, and Tarragon

Keys : Appetizers Seafood Beans Herbs Italian Italy European
Mediterranean Italian

24 med Shrimp, shelled, deveined
1 cup White kidney beans, cooked (cannellini)
2 Tbsp Extra virgin olive oil
2 Tbsp Fresh tarragon, chopped
1/8 tsp Salt
1/8 tsp Ground black pepper
24 x Leaves fresh tarragon, 1" pieces

"The components of this appetizer may be made several hours ahead and
assembled just before serving."

Several hours before serving, with toothpicks or poultry pins, fasten
ends of each shrimp to form a ring. Place shrimp in steamer basket;
cover and steam until just cooked through - about 2 minutes. Transfer
to plate; cool to room temperature. Cover and refrigerate until well
chilled. In small food processor fitted with chopping blade, process
white beans and olive oil until smooth. Fold in chopped tarragon, salt
and pepper. Transfer white bean mixture to pastry bag without a tip.
Wrap and refrigerate until just before serving. To serve, remove
toothpicks from shrimp. Pipe white-bean mixture onto shrimp dividing
evenly. Place a piece of tarragon leaf on top of each, if desired.
Arrange shrimp on platters. Country Living January

Source: http://fooddownunder.com/cgi-bin/recipe.cgi?r=138273





Chicken Salad with Potatoes, Green Beans and Tarragon Dressing

Keys : Poultry Tubers Root Vegetable Herbs

1 Lb (480 g) skinless, boneless chicken breasts
1 Lb (480 g) small red potatoes, cooked
1/3 Lb (180 g) green beans, stem ends pinched, cut into 1 inch pieces,
blanched in boiling water to cover for 2 minutes and drained
1 x (4-ounce) (120 g) plum tomato, diced
tarragon dressing
1/4 cup (67 g) fat-free sour cream
1/4 cup (69 g) fat-free mayonnaise
2 tsp (10 ml) crushed dried tarragon
1 Tbsp (15ml) white wine vinegar
1/2 tsp (2.5ml )salt (optional)
freshly ground pepper, to taste

Place the chicken in a microwave safe dish with 1 tablespoon water.
Cook at full power for 4-6 minutes turning once, covered with waxed
paper, until done. Allow chicken to cool. Dice chicken into bite-size
cubes and place into bowl. Dice the potatoes and add to the chicken,
along with the green beans and tomatoes. Whisk the sour cream,
mayonnaise, tarragon, vinegar, salt (if using),
and pepper in a small bowl. Fold into the chicken and vegetables.
Refrigerate until ready to serve.

Source: http://fooddownunder.com/cgi-bin/recipe.cgi?r=56604





Summertime Green Bean & Potato Salad
(Makes 4 servings - 1 cup each)

This recipe is a modified version of the Summertime Potato Salad in our
Recipes for Living cookbook. With fresh green beans in abundance this
time of year, this version makes a colorful and tasty accompaniment to
your favorite grilled chicken recipe. We have paired it here with a
Tandoori-style chicken recipe in the August 2004 issue of Bon Appetit
magazine.

1 pound Yukon Gold potatoes
1 cup fresh green beans, trimmed and cut in half
1/2 red pepper, chopped
1/4 cup finely chopped green onion
1 tablespoon capers
1 tablespoon finely chopped fresh tarragon
Salt and pepper to taste

Steam potatoes about 7 minutes. Slice while warm. Steam or microwave
green beans about 2 minutes. Combine potatoes, green beans, red pepper,
green onions, capers and tarragon in a bowl. Season with salt and
pepper. Toss with Vinaigrette below. Serve warm or chill and serve
cold.

Vinaigrette for Summertime Potato Salad

2 tablespoons tarragon vinegar
2 tablespoons white wine
2 tablespoons olive oil

Combine vinegar, wine and oil. Pour over salad.

Source: http://www.fitwoman.com/recipes/summer_potato.shtml





Salmon and White Bean Salad with Tarragon Vinaigrette

This summery salad is perfect for entertaining on warm evenings or for
a flavorful lunch. Join author Jean Anderson all June long at the Quick
and Easy Recipes board.

Serving: 3
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

3 tablespoons extra-virgin olive oil
2 tablespoons tarragon vinegar
1 teaspoon dried tarragon, crumbled
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large scallion, trimmed and sliced very thin (include some of the
green tops)
1 small celery rib, trimmed and sliced very thin
1 medium-sized red-ripe tomato, cored, seeded, and diced
One 15 1/2-ounce can navy or pea beans, rinsed and drained well
One 6-ounce can salmon, drained and flaked

Combine oil, vinegar, tarragon, mustard, sugar, salt, and pepper in
large salad bowl.
Add all remaining ingredients and toss well to mix. Serve at room
temperature.

Variation: Tuna and Chickpea Salad with Dill Vinaigrette - Prepare as
directed, substituting 2 teaspoons freshly snipped dill or 1 teaspoon
dill weed for tarragon, 2 tablespoons white wine vinegar for tarragon
vinegar, one 1-pound can chickpeas for navy beans, and on 6-ounce can
solid white tuna for salmon. Also add 1 tablespoon well-drained small
capers.

Source:
http://home.ivillage.com/cooking/rec...,,gfqm,00.html





Tuna and Cannellini Bean Salad

You can make this tuna and cannellini bean salad with items from your
pantry in about 12 minutes. Add cherry tomatoes and fresh herbs to
dress it up.

Yields: About 5 cups or 6 main-dish servings
Total Time: 12 minutes

1 large lemon
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed
and drained
1 jar (4 ounces) sliced pimientos, drained
3 tablespoons olive oil
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 can (12 ounces) tuna in oil, drained and flaked

From lemon, finely grate 1 teaspoon peel and squeeze 3 tablespoons
juice. In medium serving bowl, combine lemon peel and juice, cannellini
beans, pimientos, olive oil, parsley, salt, and pepper. Gently stir in
tuna to serve.

Source:
http://magazines.ivillage.com/goodho...583525,00.html


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