Four Bean Salad


12 Servings
1 canPastene Chickpeas
1 canPastene White Kidney Beans
1 canPastene Red Kidney Beans
1/4 cupfresh parsley, chopped
1onion, finely chopped
3celery stalks, sliced
1/4 cupPastene Wine Vinegar
1/3 cupPastene Extra Virgin Olive Olive or Garlic Oil
1tbsp dijon mustard
salt and pepper
1/2 canPastene Black Beans
1 pinchtarragon, 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.

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