Ingredients
3/4 pound fresh green beans, trimmed3/4 pound fresh wax beans, trimmed1 pound grape tomatoes, halved1 can (15 ounces) cannellini beans, rinsed and drained1/2 cup pitted Greek olives1/2 cup reduced-fat mayonnaise1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon1 tablespoon lemon juice1 garlic clove, minced1/2 teaspoon saltDash pepper
Preparation
In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
