Ingredients
12 Servings
| 1 can | Pastene Chickpeas | |
| 1 can | Pastene White Kidney Beans | |
| 1 can | Pastene Red Kidney Beans | |
| 1/4 cup | fresh parsley, chopped | |
| 1 | onion, finely chopped | |
| 3 | celery stalks, sliced | |
| 1/4 cup | Pastene Wine Vinegar | |
| 1/3 cup | Pastene Extra Virgin Olive Olive or Garlic Oil | |
| 1 | tbsp dijon mustard | |
| salt and pepper | ||
| 1/2 can | Pastene Black Beans | |
| 1 pinch | tarragon, dried and crushed |
Directions
- Drain and rinse all four types of beans in a colander. When well-drained, combine beans in a large bowl with parsley, onion, and celery.
- In a jar with a tight-fitting lid, combine vinegar, olive oil, mustard, and tarragon, and shake well. Pour over bean mixture and toss. Season with salt and pepper and toss again.
- Cover and chill well before serving.