This salad is great to make if you know you will have a busy week. It is so easy to pull together and if you add some cooked chicken, salmon or tuna, you’ll have a hearty lunch time meal! It will keep a few days in the fridge and is great as a cold side dish when it’s hot outside. You can also vary the ingredients by adding things that you like: tomatoes, leftover corn from corn on the cob, the possibilities are endless! This is a real “no patchke, no fuss” salad. Any leftover dressing can be used on another salad during the week.
½ -1 tsp. Dijon mustard (use ½ tsp. if you want less Dijon flavor)
2 Tbls. lemon juice
1 Tbls. white wine (dry, not sweet)
¼ tsp. salt
½ tsp. sugar
¼ cup olive oil
Combine mustard, lemon juice and white wine in a shallow bowl with wire whisk; gradually add olive oil, whisking continuously, adding seasonings at the end.
3 cups French cut frozen green beans
1 cup water
½ of a 15 oz. can cannellini beans, rinsed and drained
2 Tbls. chopped fresh chives
¼ tsp. dried thyme
¼ tsp. lemon zest
Shake of garlic powder (optional)
½ of a 2.25 oz. can sliced black olives, drained (optional)
- Microwave green beans in 1 cup water in covered microwave safe dish on high for 7 minutes (8 minutes if you like them softer); drain and slightly cool; set aside.
- In medium size bowl, mix green beans, cannellini beans, chives, seasonings and olives (if using); add in half of dressing and mix well; add more dressing if you want a stronger flavor.