Summer Bean Salad with Tarragon Vinaigrette Recipe | Food Network

Ingredients

• 1/2 pound Romano or green beans, cut into 1-inch lengths, blanched until tender and chilled
• 1/2 pound Yellow wax beans, prepared as above for green beans
• 1/2 pound fresh soybeans, blanched and chilled
• 2 pounds fresh fava beans, shelled and cooked until tender
• 1 can garbanzo beans, drained and rinsed
• 3 bunches green onion, cleaned and finely minced
• 1 large red onion, peeled and finely diced
• 4 stalks celery, finely diced
• 1 large yellow bell pepper, finely diced
• 1/4 cup finely chopped fresh tarragon
• 1 bottle dry white wine (Chardonnay, etc.)
• Stems of 1 bunch tarragon (save leaves for the salad)
• 3 shallots, peeled and finely minced
• 2 lemons, zested and juiced, finely chop the zest and set the juice aside
• 2 tablespoons rice vinegar (unseasoned)
• 1 to 1/2 cups pure olive oil
• Salt and pepper