Lima and Green Bean Salad

1/4        lb. fresh green beans, trimmed, cut in 2-inch lengths
1/2        cup diced carrot (1 medium)
3           cups cooked* large lima beans or 2 cans (15 oz. each) butter beans, drained
Lemon Tarragon Dressing (recipe follows) or 1/3 cup prepared lemon-herb dressing

Lemon Tarragon Dressing
3          tablespoons lemon juice
2          tablespoons olive oil
2          shallots, thinly sliced
1          clove garlic, minced or pressed
1          tablespoon chopped fresh tarragon
grated peel of one lemon
1/4        teaspoon pepper

*1 cup dry makes 3 cups cooked.
Cook green beans in boiling water for 4-5 minutes; remove with slotted spoon and rinse under cold water. Set aside. In same water, cook carrots for 1 minute; drain in a colander and rinse under cold water. In a large bowl, combine lima beans, green beans and carrots. Drizzle with Lemon Tarragon Dressing; stir gently to combine. Serve at room temperature. Refrigerate leftovers.

Lemon Tarragon Dressing
In a small bowl or shaker jar, combine all ingredients and mix well. Makes about 1/3 cup. Makes: 3-1/2 cups. Serves 4-6.

Nutrition Information per Serving:
Calories 244, Protein 12 g, Carbohydrates 35 g, Fat 7 g, Calories from fat 27%, Cholesterol 0 g, Fiber 11 g, Folate 133 mcg, Sodium 597 mg