1/2 lb green beans, trimmed and cut into 1-inch pieces
1 15-oz. can of chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 6-oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onion
1/4 cup balsamic or tarragon vinegar
2 tbsp Dijon mustard
1 tsp maple syrup
1 clove garlic
1/4 tsp salt
1/8 tsp black pepper
1/4 cup olive oil
1 tbsp fresh tarragon
To make salad: fill large pot with 1 inch water and set steamer basket in pot. Cover, and bring water to a boil. Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 to 3 minutes, or until green beans are crisp-tender. Cool.
Toss green beans with all remaining salad ingredients in large serving bowl.
To make Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt, and pepper in blender or food processor until smooth. With machine running, gradually add oil and tarragon through feed tube, and blend until smooth. Pour dressing over salad, and toss to coat. Serve at room temperature.
(taken from the April 2007 issue of Vegetarian Times)