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 |
