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Fast & Easy Dinner: Two-Bean Salad with Tarragon Dressing

Fast & Easy Dinner: Two-Bean Salad with Tarragon Dressing

My brother has recently decided to change his diet. Instead of eating tons of fast food, he wants to consume more vegetables. I suggested he eat one hearty and filling salad a day. This two bean salad is perfect for him because it's chock full of flavorful vegetables. The beans provide much needed protein and a simple but well seasoned dressing is made with balsamic vinegar and dijon mustard.

To check out the recipe,

.

Two-Bean Salad with Tarragon Dressing

Two-Bean Salad with Tarragon Dressing

Two-Bean Salad with Tarragon Dressing

Ingredients

  1. Two-Bean Salad
  2. 1/2 lb. green beans, trimmed and cut into 1-inch pieces (about 2 cups)
  3. 1 15-oz. can of chickpeas, rinsed and drained
  4. 1 cup cherry tomatoes, halved
  5. 1 6-oz. can artichoke hearts, drained and roughly chopped
  6. 1/2 cup pitted kalamata olives, halved
  7. 1/4 cup sliced red onion
  8. 1/4 cup finely chopped Italian parsley
  9. Tarragon Dressing
  10. 1/4 cup balsamic vinegar
  11. 2 tsp. Dijon mustard
  12. 1 tsp. maple syrup
  13. 1 clove garlic
  14. 1/4 tsp. salt
  15. 1/8 tsp. black pepper
  16. 1/4 cups olive oil
  17. 1 Tbs. fresh tarragon

Directions

  1. 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.
  2. 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.
  3. Meanwhile make the Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt and pepper in blender or food processor until smooth.
  4. With machine running, gradually add oil and tarragon through feed tube, and blend until smooth.
  5. 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.

Around The Web
Join The Conversation
Francoisehardly Francoisehardly 8 years
I should make some. I've been buying chick peas more often recently anyway.
ErieIndiana ErieIndiana 8 years
Thanks!
nancita nancita 8 years
This looks so good! I find myself more often than not making salads when I need a quick dinner but it's hard to come up with new creative ideas. This is a good one.
sonnabobble sonnabobble 8 years
yum!
Entertainment Entertainment 8 years
oooh, this looks so good, and I happen to have some fresh tarragon in my fridge right now! perfect.
partysugar partysugar 8 years
Here ladies, according to the original source — Vegetarian Times — this is the correct info: Nutritional Information Per SERVING: Calories 161 Protein 4g Total fat 9.5g Carbs 16g Cholesterol mg Sodium 359mg Fiber 4g Sugars 5g
uptown_girl uptown_girl 8 years
OK, According to Sparkpeople's calculations it has: 170 calories, 8.8g fat (1.2 Saturated, 1.4 Polyunsaturated, 5.9g Monounsaturated), 418mg Sodium, 312mg Potassium, 20.7g Carbohydrates, 5.2g Dietary Fiber, .5g Sugars, and 4.4g Protein. I calculated that using Extra Virgin Olive Oil, as that's all I have so that is what I will be using!
uptown_girl uptown_girl 8 years
It does sound delish, AND I wish Yum would post the nutritionals too! I'll probably plug this recipe into Sparkpeople, and have it calculate it for me, before I make it.
ALSW ALSW 8 years
Oh, looks delicious and easy! I might have to follow Leilanic and make this for lunch tomorrow. :)
ErieIndiana ErieIndiana 8 years
Looks good! Sometimes I wish YumSugar would post the calories though... Diet time makes things more difficult.
Leilanic1 Leilanic1 8 years
yumm I'm making this for lunch tomorrow!
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