INGREDIENTS
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2 cups cooked cannellini beans
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1 small red onion, diced
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1/4 cup chopped black olives
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1/4 cup chopped parsley
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1 clove garlic, minced
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1 teaspoon dijon mustard
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1 teaspoon raw honey
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2 tablespoons red wine vinegar
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4 tablespoons extra virgin olive oil
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Sea salt and pepper, to taste