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White-Bean and Kalamata Olive Salad
The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.

Fast and easy. Can make ahead.
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
  • ½ red onion, thinly sliced
  • ¼ cup pitted Kalamata olives, halved
Steps
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