For the Salad:
6 cups string beans cut in half
6 cups yellow wax beans, cut in half
3 cans cannelloni beans, drained and rinsed
3 cups thinly sliced red onion
Salt and pepper

For the Vinaigrette:
½ cup chopped tarragon
½ cup chopped chervil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup extra virgin olive oil

1. Bring 4 quarts of water to a boil; add ½ cup of salt along with the green and yellow beans. Cook for 6 minutes or until tender, but still a little crisp. Drain beans and run under cold running water to stop them from cooking.
2. Add onion, cannelloni, green and yellow beans to the vinaigrette. Add salt and pepper to taste and mix well.
3. In a large mixing bowl, combine tarragon, chervil, vinegars, honey, and olive oil. Mix in the bean mixture.
4. Let salad marinate for at least two hours in refrigerator before serving.

To properly blanch green vegetables, place in very salty water. Immediately remove cooked vegetables and cool under cold water or, even better, in a bowl of ice water. This process helps preserve the vegetables vibrant green color. If you're blanching a lot of vegetables, do so in small batches, or in a tall pot with lots of water, so that the temperature of the boiling water does not drop significantly when you drop the green vegetables in.