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Sandra Rose Gluck, Everyday Food

White Bean and Olive Salad

Print Recipe
Prep Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tbsp fresh lemon juice You can also use lime juice
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard You can also use Cajun mustard
  • Coarse Salt and ground black pepper To taste
  • 2 cans Cannellini Beans (15 ounces each), rinsed and drained
  • ½ Red onion, thinly sliced
  • ¼ cup Kalamata olives, halved Or just chopped, as I do

Method
 

  1. Prep all ingredients
  2. In a large bowl, whisk together lemon juice, oil and mustard, and season with salt and pepper.
  3. Add beans, onion and olives. Toss to combine