Green Bean and White Bean Salad

Ingredients

• Salt and pepper - To taste
• Garlic - 1 clove, minced
• Dijon mustard - 1 teaspoon
• Extra virgin olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 1/4 cup, chopped
• Kalamata olives - 1/4 cup, pitted and halved
• Cherry tomatoes - 1 cup, halved
• Red onion - 1/2 small, thinly sliced
• Cannellini beans - 1 can (15 ounces), drained and rinsed
• Green beans - 1 pound, trimmed and halved

Instructions

1. Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 3-4 minutes. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine the cooked green beans, cannellini beans, red onion, cherry tomatoes, Kalamata olives, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper to make the vinaigrette dressing.
4. Pour the dressing over the bean mixture and toss to coat evenly.
5. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Serve chilled and enjoy!