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White-Bean and Olive Salad

The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1/2 red onion, thinly sliced
  • 1/4 cup pitted Kalamata olives, halved

Directions

  1. In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

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