BEAN AND OLIVE SALAD

NGREDIENTS:

• 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.