Green Bean-Zucchini Salad - cooking recipe

Ingredients

1/2 lb. green beans, trimmed and snapped in two
2 1/2 tsp. olive or vegetable oil
1 clove garlic, minced
1/2 tsp. dried tarragon, crumbled
1/8 tsp. black pepper
1 small zucchini, cut into matchstick strips (about 1/4 lb.)
1 small red onion, sliced thin
1 1/2 tsp. tarragon flavored vinegar

Preparation

In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp, 3 to 4 minutes.
Drain in a colander, rinse under cold running water to stop the cooking and drain again.
In a medium sized bowl, combine the olive oil, garlic, tarragon and pepper.
Add the green beans, zucchini and onion and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Just before serving, add the vinegar and toss again.
Serves 4.