White Bean and Olive Salad

3 cups cooked white beans, rinsed and drained if canned
2 small celery ribs, thinly sliced
15 Spanish green olives, pitted and sliced
2 Tbsp chopped tarragon
1 Tbsp sherry vinegar
1 garlic clove, minced
½ tsp paprika
Salt and pepper
4-5 Tbsp extra virgin olive oil
Gently mix beans, celery, olives and tarragon in a large bowl. In a small bowl combine vinegar, garlic, paprika and salt, then whisk in oil. Taste and adjust seasonings then pour over bean mixture and mix gently again. Add pepper and serve at room temperature.