Three-Bean Salad



1 lb. each green & yellow beans
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped tarragon
1 15 oz. can small red beans rinsed
1 sliced shallot
Salt & pepper

1. Boil beans until tender, about 7 minutes, drain and rinse. Whisk olive oil, vinegar, mustard and tarragon. Toss with beans, red beans, sliced shallot and s&p.

Yield: 8-10 servings

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