White Bean Salad Niçoise

• 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

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.

salad, haricots verts, kalamata olives, green onions, arugula, cannellini beans, baby spinach, dressing, lemon juice, flatleaf, fresh basil, mustard, extravirgin olive oil, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/white-bean-salad-nioise (may not work)