I am always looking for something different to do with green beans besides my go-to-favorite of simply steaming and dressing them with butter, salt and pepper – and a little dill if I have it on hand. While this is never boring – can anything beat lightly steamed and crispy green beans freshly picked from the garden? – it’s always nice to change it up now and again. I wanted to try a cold salad, and though I’m not typically a big fan of canned beans, I’ve been hankering for a three bean salad lately and it is green bean harvest time… I opted to combine the fresh green beans (again, lightly steamed to perfection) to go along with canned kidney beans and then, to add a nice contrast in texture, shape and color: chickpeas (aka garbanzo beans). This worked really well.
Tarragon grows like a weed year-round in our South Florida garden – not to mention how easy it is to grow green beans here in the fall-to-spring. We were lucky to harvest our first crop of beans right before Thanksgiving (actually, we do try to time it that way each year). And while we didn’t have enough to feed our big crowd, we were proud to add them to this dish as representative of our organic garden’s harvest.
Tarragon has a lovely fragrance and flavor, and it makes a delicious vinaigrette when mixed with mustard and olive oil. This is a very simple dish – steamed green beans tossed with the dressing, adding some toasted almonds on top for crunch. It’s a great way to use harvest from the garden and homegrown herbs to boot. I guess if we were really ambitious, we could start making our own mustard… actually, we had a garden member in the past who made killer mustard for us, and we sure do miss him!