1 TBS Tarragon leaves, coarsely chopped
1/4 cup Green onions (both white and green parts), coarsely chopped
1/3 cup Seasoned rice wine vinegar (in the Asian section of most grocery stores)
Freshly ground black pepper
2 TBS Mild olive oil
1 lb Fresh green beans, trimmed
In a small mixing bowl, combine tarragon, green onions, vinegar, and salt and pepper to taste. Whisk in olive oil. Set aside.
Bring a large pot of water to a boil over high heat. Add 1 Tbsp. of salt and stir to dissolve. Have a bowl of ice water ready and paper towels.
Toss the beans in the boiling water, cook no more than 7 mins. (I cook for less as I like the beans a little crisper). Drain and transfer the beans to the ice water, pat dry on the paper towels. Dress the beans immediately and serve. This is a tasty alternative to a lettuce salad.