Kidney Bean and Tarragon Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
• Champagne vinegar [I use red wine vinegar]• Dijon mustard• Extra-virgin olive oil• 15-ounce cans red kidney beans, drained and rinsed• Minced fresh tarragon• Chopped red onion• Sea salt and freshly ground back pepperMeasurements for calculations:Cider Vinegar, 1 tbsp (remove)Grey Poupon Dijon Mustard, 1 tsp (remove)Olive Oil, 1 tbsp (remove)Beans, red kidney, 1.5 cup (remove)Tarragon, ground, 1 tbsp (remove) fresh not in nutrition libraryOnions, raw, 0.5 cup, chopped (remove)
1. Combine the vinegar and mustard in a large bowl.
2. Whisk in the olive oil until emulsified.
3. Add the beans, tarragon and onion.
4. Season with sea salt and pepper to taste, and mix to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.
2. Whisk in the olive oil until emulsified.
3. Add the beans, tarragon and onion.
4. Season with sea salt and pepper to taste, and mix to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 124.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 358.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 6.6 g
- Protein: 5.5 g
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