Green Bean-Zucchini Salad

In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp, 3 to 4 minutes.

Drain in a colander, rinse under cold running water to stop the cooking and drain again.

In a medium sized bowl, combine the olive oil, garlic, tarragon and pepper.

Add the green beans, zucchini and onion and toss well.

Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.

Just before serving, add the vinegar and toss again.

Serves 4.