1 can 19 oz (540 ml) kidney beans, rinsed and drained
2 green onions, finely chopped
1/2 English cucumber, peeled and diced
1/4 cup (60 ml) olive oil
3 tablespoons (45 ml) white wine vinegar
1 tablespoon (15 ml) fresh tarragon, chopped
A few drops Tabasco sauce
Salt and pepper
Preparation
In a saucepan, cook the quinoa in plenty of salted boiling water for about 15 minutes, or until the grains are al dente. Rinse under cold water and drain well. Set aside.
Cook the green beans in salted boiling water. Cool under cold running water, drain and set aside.
Mix all the ingredients in a bowl. Season with salt and pepper.
Description
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