Bean and Olive Salad Recipe
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.