White Bean Salad Niçoise

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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 well here. If you can't find them, use regular green beans.
== Ingredients ==
* 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
* 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
== Directions ==
# To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp tender.
# Drain and plunge into ice water; drain.
# Place haricots verts in a large bowl.
# Add olives and next 4 ingredients, and toss gently to combine.
# To prepare dressing, combine lemon juice and remaining 7 ingredients, stirring with a whisk.
# Drizzle dressing over salad and toss gently to coat.
Yield: 6 servings (serving size: 2 cups)
Category:Low-calorie Recipes
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Category:Healthy Appetizers
Category:Healthy Salads
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