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Bean and Olive Salad


  • 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


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.

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