Kidney Bean and Tarragon Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Kidney Bean and Tarragon Salad calories by ingredient


Introduction

Dr. Pericone website recipe - not very specific on amounts. So, I added what I used. Best marinated overnight. Can use more or less onion. Pretty if onion is in rings. Dr. Pericone website recipe - not very specific on amounts. So, I added what I used. Best marinated overnight. Can use more or less onion. Pretty if onion is in rings.
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 pepper
    Measurements 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 library
    Onions, raw, 0.5 cup, chopped (remove)

Directions

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.