Retha’s Mixed Bean Salad combines green beans, red kidney beans, and garbanzo beans, topped with a dressing which includes mustard, cilantro and tarragon.

INGREDIENTS:
Recipe makes 8 servings

2 cups cooked green beans, chopped and drained

2 cups cooked red kidney beans, drained

2 cups cooked garbanzo beans, drained

1 red onion, chopped

3/4 cup red wine vinegar

1 3/4 teaspoon clear Stevia liquid

3/4 cup coconut oil

1/2 cup red tomato, diced

3/4 teaspoon ground dry mustard

1/2 teaspoon dried tarragon

1 1/2 teaspoons dried cilantro

DIRECTIONS:

1. In a large bowl, layer the beans, onions, and tomatoes. Set aside.
2. In a small saucepan, mix the vinegar, stevia, oil, mustard, tarragon and cilantro. Bring to a boil while stirring constantly over medium heat. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.