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