 Tricolor Bean Salad 1 lb. assorted beans: yellow, green and purple wax 1/4 cup raisins 1/4 cup hazelnuts 1/2 cup Tarragon Vinaigrette Blanch beans until done, but crisp. Drain and immerse in ice cold water to hold colors. When cool, drain. Toss with raisins, hazelnuts and Tarragon Vinaigrette. Serves 4 |
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