A quick and easy salad that delivers a lot of punch, White Bean Salad with Greek Olives and Mustard Wine Vinaigrette makes a great meal on hot nights.

[Credit: ©T.J. Hine Photography]
Credit: ©T.J. Hine Photography

Preparation time: 5 minutes

Yield: 6 servings

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon stone-ground mustard

2 tablespoons dry white wine

2 tablespoons fresh oregano leaves, or 1 tablespoon dried oregano

1/8 teaspoon salt

1/2 teaspoon freshly ground black pepper

Two 15-ounce cans cannellini or great Northern beans, rinsed and drained

1/2 cup red onion, thinly sliced into half moons

1/3 cup pitted kalamata olives, halved

  1. In a large mixing bowl, whisk together the lemon juice, olive oil, mustard, wine, oregano, salt, and pepper.

  2. Add the beans, onion, and olives. Toss well to combine, cover with plastic wrap and refrigerate for at least 2 hours before serving.

Per serving: Calories 221 (52 from Fat); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 145mg; Carbohydrate 32g (Dietary Fiber 7g); Protein 11g.