Green Bean-Zucchini Salad

1. 1

   In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp, 3 to 4 minutes.

2. 2

   Drain in a colander, rinse under cold running water to stop the cooking and drain again.

3. 3

   In a medium sized bowl, combine the olive oil, garlic, tarragon and pepper.

4. 4

   Add the green beans, zucchini and onion and toss well.

5. 5

   Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.

6. 6

   Just before serving, add the vinegar and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.