This 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.
- 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.