Christy's Crazy Bean Salad w/ Tarragon Vinaigrette

Makes 8 servings

This recipe was given to me by my dear friend Christy. It is perfect to make ahead and to keep in the fridge to munch on throughout the week. We ate a lot of it on the boat!

ingredients

Tarragon Vinagrette:
4 tsp. sugar (can use Splenda)
4 tsp. sea salt
4 tsp. dry mustard
4 tsp. parsley, dried
2 tsp. black pepper
LOTS of pressed garlic
1/2 lemon sqeezed
4 tsp. tarragon, dried
1 C. cidar vinegar
2 C. olive oil
Bean Salad:
1 can black beans, drained and rinsed
2 cans pinto beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
3/4 C. chopped celery
4 green onions, chopped
1 can chopped black olives
1 C. small cherry tomatoes, halved
Feta or goat cheese to top when serving

directions

1
Mix all of the ingredients together except for the olive oil. Let sit overnight. Add in olive oil.
2
Mix all of the veggies and beans in a large bowl. Top with vinaigrette and let sit. To serve top with feta or goat cheese.

Source: Christy Rockwood