White Bean Salad with Green Olives & Tarragon

This is surprisingly delicious and quite healthy. I didn't have Tarragon and I used rice vinegar instead of sherry, but it didn't matter. It's a lovely combination.

3 cups cooked white beans, rinsed if canned

2 small celery ribs, thinly sliced

18 Spanish green olives, pitted and sliced

2 TBSP chopped tarragon (I'm going to try sage next time)

1 TBSP sherry (or other) vinegar

1 garlic clove, minced

1/2 TSP paprika

Salt and pepper

4-5 TBSP extra virgin olive oil

Put the beans in a bowl with the celery, olives, and tarragon, and gently mix everything together. In a small bowl, combine the vinegar, garlic, paprika, and 1/4 TSP salt, then whisk in oil. Taste and adjust seasonings, then pour the dressing over the beans. Add pepper and mix gently again. Serve at room temperature.