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1. In a microwave-safe bowl combine green beans with 1/4 cup water and 1 tsp. salt. Toss to distribute salt among beans. Microcook, uncovered, on 100 percent power (high) for 3 to 5 minutes or until just tender. Set aside and allow to cool.
2. Place salad greens in a large salad bowl; add green beans, edamame, and white beans. Add about half the dressing. Sprinkle with pepper and toss gently. Pass remaining dressing. Makes 8 servings.
1. In a blender combine tomatoes, vinegar, olive oil, tarragon, tomato paste, and mustard. Cover and process until thoroughly blended. Season to taste with salt and pepper. Tomatoes vary in juiciness, if dressing is too thin, blend in additional tomato paste, 1 teaspoon at a time. Refrigerate until serving time.