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Provencal Tuna, White Bean, and Celery Salad
Ingredients
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Rancho Gordo Pineapple Vinegar or Champagne vinegar
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh tarragon
  • 3 tablespoons extra-virgin olive oil
  • 4 large celery stalks
  • 6 ounces cooked, flaked tuna or smoked trout
  • 2 cups cooked, drained Rancho Gordo Alubia Blanca, Marcella, or Cassoulet beans
  • 2 tablespoons fresh tarragon leaves
Steps
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