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Bean Salad with Tarragon Vinaigrette

serves 6–8; adapted from "Garbanzo and Kidney Bean Salad" in  Romney Steele's My Nepenthe

Ingredients
  • 1 shallot or ¼ red onion, minced, or thinly sliced
  • ¼ cup red wine or sherry vinegar Banyuls (red) or Sanchez Romate for sherry
  • 4 cups cooked white beans and their friends, drained and rinsed cooked from dry or two 15-ounce cans
  • 3 green onions, or similar bunch of chives, chopped
  • 2 tbsp chopped fresh tarragon
  • 1 clove garlic, minced and mashed with 1 teaspoon Kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon freshly ground black pepper
  • ½ cup olive oil
Instructions

  1. Add shallot or red onion to the vinegar and allow to rest for a few minutes while you get the other ingredients ready.

  2. Add beans to a large bowl. Sprinkle in the green onions or chives, tarragon, garlic-salt mash, sugar, and black pepper. Drizzle with the vinegar-shallot/red onion and olive oil. Gently combine and let stand for at least an hour before serving to allow the flavors to coalesce. Refrigerate any leftovers.

    (Olive oil will harden when refrigerated, but don't fret. A few minutes at room temperature and it will return to its liquid self.)