Project Description

Recipe Ingredients:

  • 1/4 lb. fresh green beans, trimmed, cut in 2-inch lengths

  • 1/2 cup diced carrot (1 medium)

  • 3 cups cooked* large lima beans or 2 cans (15 oz. each) butter beans, drained

  • Lemon Tarragon Dressing (recipe follows) or 1/3 cup prepared

  • Lemon-herb dressing

Lemon Tarragon Dressing:

  • 3 tablespoons lemon juice

  • 2 tablespoons olive oil

  • 2 shallots, thinly sliced

  • 1 clove garlic, minced or pressed

  • 1 tablespoon chopped fresh tarragon

  • Grated peel of one lemon

  • 1/4 teaspoon pepper

Instructions

Cook green beans in boiling water for 4-5 minutes; remove with slotted spoon and rinse under cold water. Set aside. In same water, cook carrots for 1 minute; drain in a colander and rinse under cold water. In a large bowl, combine lima beans, green beans and carrots. Drizzle with Lemon Tarragon Dressing; stir gently to combine. Serve at room temperature. Refrigerate leftovers.

Lemon Tarragon Dressing:

In a small bowl or shaker jar, combine all ingredients and mix well. Makes about 1/3 cup. Makes: 3-1/2 cups. Serves 4-6.