White Bean Salad Niçoise

Ingredients

• Salad:
• 4 ounces haricots verts, trimmed and cut in half crosswise
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup thinly sliced green onions
• 4 ounces trimmed arugula
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (7-ounce) bag fresh baby spinach
• Dressing:
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon Dijon mustard
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

Preparation

1. To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water, and drain. Place the haricots verts in a large bowl. Add kalamata olives and the next 4 ingredients (kalamata olives through baby spinach), and toss gently to combine.
2. To prepare dressing, combine lemon juice, parsley, basil, mustard, olive oil, salt, pepper, and garlic, stirring with a whisk. Drizzle dressing over salad, and toss gently to coat.