Yield: 3 servings

1 tsp balsamic vinegar
1 tsp lemon juice
1 tsp Dijon mustard
1 tsp olive oil
1 tbsp mayonnaise
1 1/2 tbsp mixed fresh herbs such as parsley, rosemary, thyme, basil & chives, finely diced
1/4 tsp crushed garlic
1 can cooked white kidney beans, drained
1 tbsp capers
1/3 cup celery, diced
salt and black pepper, to taste

1. In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, olive oil, mayonnaise, mixed herbs and garlic and mix well.
2. In a larger bowl, add the kidney beans and mash together with a fork. Add the dressing and mash again to achieve your desired consistency (I like to leave some bits).
3. Add to the bean mash the capers and celery and stir. Season with salt and pepper and serve on top of a sandwich or salad or use it as a dip!

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