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Green Bean Salad with Creamy Tarragon


3 lb. green beans
1/2 c. mayonnaise
1/3 c. tarragon vinegar
1/4 tsp. salt
1 tsp. prepared mustard
1/2 tsp. pepper
1 med. red onion, thinly sliced


About 2 1/2 hours before serving: In a 4 quart saucepan over high heat in 1 inch of boiling water, heat green beans to boiling. Reduce heat to low, cover and simmer 5-10 minutes until beans are tender crisp; drain. In a 13 x 9 inch baking dish, mix mayonnaise, vinegar, salt, mustard and pepper. Add green beans and onion; toss to coat with dressing. Cover and refrigerate 2 hours to blend flavors. Yield: Serves 8.

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