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© Meredith Corporation. All rights reserved. Used with permission.
In a covered large saucepan, cook fresh beans in a small amount of boiling water for 8 to 10 minutes or just until tender. (If using frozen beans, cook according to package directions.) Drain beans; submerse in a bowl of ice water to cool quickly. Drain well.
In a large bowl, combine cooked beans, kidney beans, chickpeas, peppers and onion. In a medium bowl, whisk together vinegar, oil, sugar, tarragon (or thyme) and black pepper until combined. Pour marinade over bean mixture. Toss gently to coat. Cover and chill for 4 hours, stirring occasionally.
Using a slotted spoon, transfer bean mixture into a serving bowl. Garnish with some of the lettuce leaves. To serve, place a lettuce leaf on each salad plate. Spoon bean mixture atop lettuce.