Tarragon Bean Salad

1 15oz can red kidney beans, rinsed and drained
1 15oz can butter beans, rinsed and drained
1 15oz can garbanzo beans, rinsed and drained
1 1/2 cups chopped, seeded tomatoes, or halved cherry tomatoes
1 medium carrot, cut into thin bite-sized strips
3 Tbs olive oil
2 Tbs red wine vinegar
2 Tbs Dijon-style mustard
1/2 tsp dried tarragon, crushed
1 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
lettuce or spinach leaves

1) In a large bowl, combine the beans, tomatoes and carrot. For dressing, in a screw-top jar, combine the oil, vinegar, mustard, tarragon, sugar, salt and pepper. Cover and shake well.
2) Pour the dressing over bean mixture; toss gently to coat. Serve the salad on lettuce or spinach lined plates.

Review: Mike made this last night and we refrigerated it overnight, so the flavors would meld together. It worked well! This was so yummy, but we were disappointed there was so little of it! We lacked the lettuce/spinach leaves, which might have bulked it up. We'll make it again, for sure.