This salad is definitely a winner! It is easy to make just using the standard ingredients that you keep in your
pantry. This salad is great by itself, but another great variation is to
add it to cooked salad pasta for an outstanding pasta salad.
More of Linda's wonderful
Salad and Salad Dressing Recipes and
Fresh, Dried, & Canned Bean Recipes.
Bean and Olive Salad Recipe
Salad and Salad Dressing,
Yields: 6 to 8 servings
Prep time: 15 min
3 tablespoons freshly-squeezed
2 tablespoons extra-virgin
1 tablespoon Dijon-style mustard
Coarse salt and freshly-ground
2 (15-ounce) cans cannellini beans (white beans), rinsed and drained
onion, thinly sliced
1/4 cup pitted Kalamata olives, halved
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
Makes 6 to 8 servings.