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This fast and easy lettuce-free salad is delicious year round.  Black, garbanzo and green beans mingle
happily in a light tarragon dressing.

I made up my own version of a bean salad years ago, but
improved on it just recently.  Maybe I am
getting better with age after all. 
Tarragon is good in this, even though I'm not much of a licorice
lover.  If you must, feel free to switch
it for cilantro, basil or parsley.  And
use any combination of beans you like, as long as they're all different colors.  Your eyes need pleasure too. 

Three Bean Salad Recipe

• 1 16-oz can black beans


• 1 16-oz can garbanzo beans (chick peas)


• 1 pound fresh green beans


• 1 medium red onion, chopped


• 1 handful fresh tarragon


• 1/2 lemon


• 1/4 cup or so olive oil


• Salt and pepper

Snap
the ends off the green beans, break each one in half, then drop into a large
pot of salted boiling water.  Boil for
about 3 minutes, then scoop out the green beans and put into a bowl of ice
water to stop the cooking.  When cool,
drain and refrigerate (you can do this part ahead).  Meanwhile, put the canned beans in a colander
and rinse thoroughly.  Drain.  Put all three beans into a large bowl along
with the chopped onion.  Chop the
tarragon and add that to the bowl. 
Season well with salt and pepper, squeeze in the lemon juice and
sprinkle olive oil over the whole thing. 
Mix well and keep cold until ready to serve.