Navy Bean Salad

INGREDIENTS

• 1 (15-ounce) can Navy Beans, drained and rinsed
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: Slivers of ham, salami, Greek olives, tomato, onion, chopped
• raw spinach leaves

PREPARATION

1. Combine the oil and vinegar with the mustard.
2. Add to the beans with any of the optional ingredients you wish.
3. Toss to combine, season to taste, and serve at room temperature.

Servings per recipe: 2