Braden Family Cookbook

Chuck Braden

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white-bean lemon and olive salad     Scott Chong

Zest of 1 lemon (microplane works best)

3 T fresh lemon juice

2 T extra virgin olive oil

1 T Dijon mustard

Coarse salt and fresh ground pepper (to taste)

2 cans (15 oz ea) cannellini beans (rinsed, drained)

1/2 red onion, thinly sliced

1/2 cup pitted Kalamata olives, halved (or capers)

4 oz lemon flavor feta cheese (or plain; can add more less depending preference)

In large bowl, whisk lemon juice, oil, mustard and zest. Season with salt & pepper to taste. Add beans, onion, olives and feta. Toss to combine.