Bring about 3 inches water to a boil in a 5 to 6-quart pan on high heat. Add beans and cook, uncovered, until barely tender when pierced, about 3 minutes. Drain and at once immerse beans in ice water. Meanwhile, put potatoes in pan and barely cover with water, cover pan. Bring to a boil; simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let cool; drain beans. Slice potatoes 1/2 inch thick; cut beans into 1-inch lengths. In a large bowl, combine bell pepper, 1/3 cup broth, red wine and balsamic vinegars, oil, turmeric, anise, and tarragon. Add potatoes and beans; mix gently. Add a little more broth if you want a moister salad. Season to taste with salt and pepper. Serves 8. Per serving: 190 cal. (10 percent from fat); 4.5 g protein; 2.2 g fat (0.2 g sat.); 39 g carbo.; 19 mg sodium; 0 mg chol. SALAD 53