3 cups snap beans, green and/or yellow bias sliced into 1-1/2 inch lengths
1 tsp. sugar
2 tbsp. vinegar
1 tsp. dry mustard
2 tbsp. salad oil
1/4 tsp. salt
1 shallot, finely chopped
1-15 oz. can garbanzo beans, drained
2 tsp. snipped fresh tarragon or tsp. dried tarragon, crushed
1 medium tomato, coarsely chopped

Place a steamer basket in a saucepan; add water till it almost touches the bottom of the steamer basket. Add beans and steam for 18-22 minutes or till crisp-tender; drain. Meanwhile for dressing, in a screw-top jar combine vinegar, salad oil, shallot tarragon, sugar, mustard and salt. Cover and shake well to mix. In a salad bowl combine cooked beans, garbanzo beans and tomato. Add dressing, toss gently to coat. Cover and chill about 4 hours, stirring once. Serve with a slotted spoon.
Makes 4 side-dish servings.