This doesn’t sound like that amazing of a recipe, but it is. Truly. I’ve made it twice in the last month and ate it all, almost single-handedly.

White Bean and Olive Salad

3 T. fresh lemon juice
2 T. olive oil
1 T. dijon mustard
salt and pepper
2 cans cannellini beans, rinsed and drained (I use Northern White dried beans that I soak and cook beforehand)
1/2 red onion, thinly sliced
1/4 c. Kalamata olives, halved

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

from Everyday Food, March 2008