My mom has made this salad for me before and I loved it!  So simple and fresh tasting.

No changes to the recipe but I do advise to always use fresh lemon juice and to buy pitted olives.

We quadrupled the recipe for 25 but probably only needed to double or triple it.

White Bean & Olive Salad
Judy Jewell

3 tablespoons freshly-squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon-style mustard
Coarse salt and freshly ground black pepper
2 (15-ounce) cans cannellini beans (white beans), rinsed and drained
1/2 red onion , thinly sliced
1/4 cup pitted Kalamata olives, halved

In a large bowl, whisk together the lemon juice, olive oil, and Dijon mustard. Add salt and pepper to taste. Add beans, onion slices, and olives; toss to combine.

Place prepared salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.

Makes 6 to 8 servings.