| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Beans, Salads |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
White beans, canned — or |
|
|
Fresh cooked |
|
|
(cannellini) |
| 2 |
lg |
Tomatoes — cubed |
| 24 |
|
Spanish olives, green — |
|
|
Sliced |
| 1/4 |
c |
Tarragon — minced |
|
|
OR 2 teaspoons dried |
|
|
Tarragon |
| 6 |
|
Green onions — chopped |
| 2/3 |
c |
Extra virgin olive oil |
| 4 |
tb |
To 6T red wine vinegar |
| 2 |
|
Cloves garlic — minced |
|
|
Salt — to taste |
INSTRUCTIONS
In large mixing bowl, gently combine beans, tomatoes, olives, tarragon and
green onions. In separate bowl, whisk together olive oil, vinegar, garlic
and salt to taste. Fold into bean mixture; taste for seasoning and let
marinate in refrigerator for several hours or overnight.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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