Cannellini Bean Salad

INGREDIENTS

2          tablespoons Dijon mustard

2          tablespoons vinegar, Sherry or aged Balsamic

1          can Cannellini beans (15 ounces) drained, rinsed

½         cup diced fresh tomatoes

½         cup flat leaf parsley chopped

½         cup thinly sliced green onions

1          cup green bell pepper, diced ¼ inch

½         cup pitted Kalamata olives, sliced in half

METHOD

In a small bowl, stir the mustard and vinegar together with a whisk. Mix all of the remaining ingredients together in a salad bowl and pour the dressing over them, mixing well. Taste and season with salt and pepper as required.

Based upon a recipe from Susan Goss, West Town Tavern, Chicago, Illinois