Tuscan Bean Salad With Green Olivada

• 1 clove Garlic, Chopped
• 4 ounces, weight Pitted Green Olives
• 1-1/2 Tablespoon Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Fresh Lemon Juice
• 1/4 teaspoons Dry Mustard
• 1/4 teaspoons Anchovy Paste
• 1 dash Crushed Red Pepper Flakes
• 1 dash Salt
• 1 dash Fresh Ground Black Pepper
• 2 cans 15 Oz Cans, Cannelli Beans, Drained And Rinsed
• 1-1/2 cup Cherry Tomatoes, Quartered
• 1/2 whole Small Red Onion, Thinly Sliced
• 6 leaves Fresh Basil, Chopped

1. In a small food processor, combine garlic and olives. Chop finely. Add the olive oil, vinegar, lemon juice, dry mustard, anchovy paste, crushed red pepper flakes, salt and pepper. Pulse 5-6 times until mixture is combined.
2. In a large bowl, toss together beans, tomatoes, onion and basil. Gently fold in the olivada mixture. Serve immediately.
3. Nutrition Info per 3/4 cup serving: 220 calories, 6 g fat,
4. 10 g protein, 25 g carbohydrates, 8 g fiber

clove garlic, green olives, olive oil, red wine vinegar, lemon juice, ubc, ubc, red pepper, salt, ground black pepper, cannelli beans, cherry tomatoes, red onion, fresh basil

Taken from tastykitchen.com/recipes/salads/tuscan-bean-salad-with-green-olivada/ (may not work)