Provencal Bean Salad

• 3/4 pound fresh green beans, trimmed
• 3/4 pound fresh wax beans, trimmed
• 1 pound grape tomatoes, halved
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 cup pitted Greek olives
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• Dash pepper

1. 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.
2. 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.

green beans, wax beans, grape tomatoes, cannellini beans, olives, mayonnaise, tarragon, lemon juice, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/provencal-bean-salad/ (may not work)