Green Bean-Zucchini Salad

• 1/2 lb. green beans, trimmed and snapped in two
• 2 1/2 tsp. olive or vegetable oil
• 1 clove garlic, minced
• 1/2 tsp. dried tarragon, crumbled
• 1/8 tsp. black pepper
• 1 small zucchini, cut into matchstick strips (about 1/4 lb.)
• 1 small red onion, sliced thin
• 1 1/2 tsp. tarragon flavored vinegar

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. Drain in a colander, rinse under cold running water to stop the cooking and drain again.
3. In a medium sized bowl, combine the olive oil, garlic, tarragon and pepper.
4. Add the green beans, zucchini and onion and toss well.
5. Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
6. Just before serving, add the vinegar and toss again.
7. Serves 4.

green beans, olive or, clove garlic, tarragon, black pepper, zucchini, red onion, tarragon flavored vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345350 (may not work)