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Navy Bean Salad

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

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

Makes 2 servings.

Recipe provided courtesy The Michigan Bean Commission.