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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

Description

The Dressing Combines Contrasting Flavors: Dijon Mustard, Black Pepper And Garlic Provide Hot Sensations, While Lemon Juice Offers Sour Notes. Salty Olives And Bitter Greens Round Out The Tastes Of This Salad. Haricots Verts--thin French Green Beans--work

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