Broccolini & White Bean Salad

I could eat beans every single day. White beans, black beans, chickpeas — I don't discriminate. This salad has them tossed with broccolini, capers, and a Meyer lemon dressing and it is really, really good. Can't find broccolini? Just use broccoli.

Ingredients

• 1 lb. Broccolini, trimmed
• 3 Tbsp. Koroneiko Extra Virgin Olive Oil 
• 2 Tbsp. Meyer Lemon White Balsamic Vinegar
• 1 Tsp. Lemon zest
• 2 Tbsp. capers, drained and chopped
• 2 Tbsp. Honey mustard
• 1/2 Red pepper flakes1 (15.5-ounce) can Small white beans, rinsed

 Directions

1. Bring a large pot of salted water to a boil. Add Broccolini and cook until stalks are crisp-tender, 1 to 2 minutes. Drain and run under cold water to cool. Pat dry, then cut into large pieces.
2. Whisk together oil, vinegar, capers, mustard, zest, and red pepper flakes in a bowl. Season with salt and pepper. Add Broccolini and beans; toss to coat.