Requires no cooking - perfect for a quick dish for lunch or dinner! This would be great for an appetizer or side dish at a BBQ party too!
Remember to use the freshest veggies.
Ingredients
12 oz garbanzo beans
12 oz kidney beans
12 oz cannellini beans
7 oz cooked edamame
4 oz chopped celery
4 oz chopped red onion
3 oz chopped fennel
4 garlic cloves, crushed
1.5 oz tarragon, torn
Basil, torn
Tantillo Olive Oil, drizzled to taste
Tantillo Balsamic Vinegar, drizzled to taste
(the vinegar and oil should be about a 2:1 ratio)
Mix all beans in the bowl, stirring together as you go. Then add celery and half of red onion and fennel. Add more if you desire a stronger taste. Add garlic, tarragon and basil. Drizzle with olive oil and top with salt and pepper. Let stand for 10-15 minutes.
Remember to use the freshest veggies.
Ingredients
12 oz garbanzo beans
12 oz kidney beans
12 oz cannellini beans
7 oz cooked edamame
4 oz chopped celery
4 oz chopped red onion
3 oz chopped fennel
4 garlic cloves, crushed
1.5 oz tarragon, torn
Basil, torn
Tantillo Olive Oil, drizzled to taste
Tantillo Balsamic Vinegar, drizzled to taste
(the vinegar and oil should be about a 2:1 ratio)
Mix all beans in the bowl, stirring together as you go. Then add celery and half of red onion and fennel. Add more if you desire a stronger taste. Add garlic, tarragon and basil. Drizzle with olive oil and top with salt and pepper. Let stand for 10-15 minutes.
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