White Bean and Olive Salad is a healthy and savory explosion of flavors, textures, and fresh herbs. Perfect for picnics and warm summer evenings. Or as a base for grilled fish, chops, or chicken.
2 14.5 oz cans white beans (Great Northern, Cannellini, etc)
1/2 small red onion, chopped
1 plum tomato, chopped
1/2 cup chopped, pitted olives (like kalamata)
small bunch of arugula, kale, or spinach
2 tablespoons apple cider vinegar (or sherry vinegar)
2 cloves garlic, chopped
1/2 tablespoon whole grain mustard
1/2 cup olive oil
zest of small lemon
2 teaspoons chopped fresh basil
For the salad: In a medium bowl, add the beans, onion, tomatoes, olives, and arugula; toss.
For the dressing: In a separate small bowl, whisk together the vinegar, garlic, and mustard. Slowly whisk in the olive oil until emulsified. Add the zest and basil; season with salt and pepper. Pour the dressing over the beans and refrigerate about 30 minutes or until cold.
Keywords: White Bean Olive Salad, White Bean and Olive Salad, White Bean Salad