Yellow Bean, Asparagus and Tomato Salad

1. 1

   In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper.

2. 2

   Add the tarragon.

3. 3

   In a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes.

4. 4

   Using tongs, transfer the asparagus to a colander and refresh under cold water.

5. 5

   Drain and pat dry.

6. 6

   Cut the asparagus into 3-inch lengths.

7. 7

   Add the beans to the boiling water and cook until tender, about 5 minutes.

8. 8

   Drain the beans in the colander and refresh under cold water.

9. 9

   Drain and pat dry.

10. 10

    In a bowl, toss the cooked vegetables, tomatoes and dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.