Mediterranean Green Bean and White Bean Salad

Ingredients

Green beans

1 pound, trimmed

Cannellini beans

1 can (15 oz), drained and rinsed

Cherry tomatoes

1 cup, halved

Kalamata olives

1/2 cup, pitted and halved

Red onion

1/2, thinly sliced

Fresh parsley

1/4 cup, chopped

Garlic

2 cloves, minced

Dijon mustard

1 tablespoon

Lemon juice

2 tablespoons, freshly squeezed

Extra virgin olive oil

3 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a pot of salted water to a boil. Add the trimmed green beans and cook until crisp-tender, about 3-4 minutes.
2. Drain the green beans and immediately rinse them under cold water to stop the cooking process, preserving their vibrant green color and crisp texture.
3. In a large bowl, combine the cooked green beans, cannellini beans, thinly sliced red onion, halved cherry tomatoes, Kalamata olives, and chopped fresh parsley.
4. In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and black pepper to create the flavorful vinaigrette dressing.
5. Pour the dressing over the bean mixture and gently toss to ensure everything is evenly coated.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
7. Serve chilled as a refreshing side dish or a light main course, and enjoy the burst of Mediterranean flavors!