|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|
- 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.