Tarragon bean salad
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
1 15-oz can red kidney beans, rinsed and drained1 15-oz can butter beans, rinsed and drained1 15-oz can chickpeas, rinsed and drained1.5 cups halved cherry or grape tomatoes1 medium carrot, cut into thin strips3 tbsp EVOO2 tbsp red wine vinegar2 tbsp dijon mustard1/2 tsp ground tarragon1 tsp sugar1/4 tsp salt1/8 tsp black pepper
Combine beans, tomatoes, and carrot strips in a large bowl.
For dressing, combine oil, vinegar, mustard, tarragon, sugar, salt, and black pepper. Cover and shake well.
Pour dressing on bean-veggie mixture and toss to coat.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SPARKLIESEL.
For dressing, combine oil, vinegar, mustard, tarragon, sugar, salt, and black pepper. Cover and shake well.
Pour dressing on bean-veggie mixture and toss to coat.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SPARKLIESEL.
Nutritional Info Amount Per Serving
- Calories: 321.4
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,052.6 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 12.7 g
- Protein: 12.5 g
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