Name: Tarragon-Mustard String Bean Salad
Total time: 1 h 10 min
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons Dijon mustard; 1 1/2 tablespoons lemon juice; 1 tablespoon honey; 1 tablespoon finely chopped fresh tarragon; 1/4 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 1 tablespoon salt; 1 pound green beans, stem ends trimmed; 1 pound yellow wax beans, stem ends trimmed

Why This Recipe Works

A string bean salad, made with fresh beans and a light vinaigrette, is a perfect accompaniment to juicy grilled burgers or smoky barbecued chicken. Our bright, bold Tarragon-Mustard String Bean Salad recipe starts with beans flavored from the inside out. Tossing the beans with the dressing immediately after blanching and draining them allowed them to absorb the vinaigrette, leaving them tender and not too crunchy. The classic combination of honey and Dijon mustard thickens the remaining dressing enough to coat the beans. And the mustard's bite pairs well with fresh tarragon, intensifying the overall flavor of our Tarragon-Mustard String Bean Salad recipe.

Instructions

Whisk oil, vinegar, mustard, lemon juice, honey, tarragon, black pepper, and cayenne in large bowl. Set aside.

Bring 4 quarts water to boil in Dutch oven. Add salt and beans. Cook, uncovered, until beans are slightly tender but still crisp, about 5 minutes. Drain beans and transfer to bowl with dressing. Toss to combine. Refrigerate for at least 30 minutes or up to 3 days. Serve.