Kidney Bean and Tarragon Salad

photo 1This is lovely, creamy, satisfying and yummy. This is a Perricone recipe and is gluten free, wheat free and sugar free and is suitable for vegetarians and vegans.

Ingredients

  • Champagne vinegar
  • Dijon mustard
  • Extra virgin olive oil
  • 15oz can red kidney beans, drained and rinsed
  • Minced fresh tarragon
  • Chopped red onion
  • Sea salt and pepper

Combine the vinegar and mustard in a large bowl. Whisk in the olive oil, add the beans, tarragon and onion. Season with salt and pepper to taste.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s