Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | White beans, canned -- or |
| \N \N | Fresh cooked |
| \N \N | (cannellini) |
| 2 larges | Tomatoes -- cubed |
| 24 \N | Spanish olives, green -- |
| \N \N | Sliced |
| ¼ cup | Tarragon -- minced |
| \N \N | OR 2 teaspoons dried |
| \N \N | Tarragon |
| 6 \N | Green onions -- chopped |
| ⅔ cup | Extra virgin olive oil |
| 4 tablespoons | To 6T red wine vinegar |
| 2 \N | Cloves garlic -- minced |
| \N \N | Salt -- to taste |
In large mixing bowl, gently combine beans, tomatoes, olives, tarragon and green onions. In separate bowl, whisk together olive oil, vinegar, garlic and salt to taste. Fold into bean mixture; taste for seasoning and let marinate in refrigerator for several hours or overnight.
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