1 cup Great Northern White beans, canned
8 ounces fresh green beans, trimmed
1/4 red onion, thinly sliced
12 black olives, pitted (optional)
1 tablespoons fresh chopped chives

Dressing
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
6 tablespoon extra virgin olive oil
Salt & black pepper

Rinse white beans under cold water and drian.

Plunge the green beans into a large pan of boiling water. Bring back to a boil and cook for 3 minutes, until just tender but still brightly colored and crunchy. Drain and set aside.

Whick together the dressing ingredients, then let stand.

While both types of beans are still slightly warm, tip them into a shallow serving dish or arrange on individual plates, Scatter over the onions slices, olives and chives.

Whisk the dressing again and spoon over the salad. Serve immediately, at room temperature, in a warmed bowl.