Bean and Olive Salad

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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.

Check out Linda's wonderful Salad and Salad Dressing Recipes.

Bean and Olive Salad

3 tablespoons freshly-squeezed lemon juice
2 tablespoons 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

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.

Makes 6 to 8 servings.