Summer Bean Salad with Tarragon Vinaigrette

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1/2 pound Romano or green beans, cut into 1-inch lengths, blanched until tender and chilled

1/2 pound Yellow wax beans, prepared as above for green beans

1/2 pound fresh soybeans, blanched and chilled

2 pounds fresh fava beans, shelled and cooked until tender

1 can garbanzo beans, drained and rinsed

3 bunches green onion, cleaned and finely minced

1 large red onion, peeled and finely diced

4 stalks celery, finely diced

1 large yellow bell pepper, finely diced

1/4 cup finely chopped fresh tarragon

1 bottle dry white wine (Chardonnay, etc.)

Stems of 1 bunch tarragon (save leaves for the salad)

3 shallots, peeled and finely minced

2 lemons, zested and juiced, finely chop the zest and set the juice aside

2 tablespoons rice vinegar (unseasoned)

1 to 1/2 cups pure olive oil

Salt and pepper