Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• coarse salt and pepper
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/2 red onion, thinly sliced
• 1/4 cup pitted kalamata olive, halved