Bean and Olive Salad
Ingredients:
- 3 tablespoons freshly-squeezed lemon juice
- 2 tablespoons Arbosana extra-virgin olive oil
- 1 tablespoon Dijon-style mustard
- Coarse salt and freshly ground black pepper
- 2 (15-ounce) cans cannellini beans (white beans), rinsed and drained
- 1/2 red onion, thinly sliced
- 1/4 cup pitted Kalamata olives, halved
Directions
In a large bowl, whisk together the lemon juice, olive oil, and Dijon mustard. Add salt and pepper to taste. Add beans, onion slices, and olives; toss to combine.
Place prepared salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.
Good living