Potluck Cannellini Bean And Pea Salad Recipe

1/3 cup olive oil
1 small orange, zested and juiced
1 large lemon, zested and juiced
1 Tbsp Dijon mustard
4 cups canned or cooked cannellini beans, well drained
1 cup frozen peas, thawed (not cooked)
1 cup chopped walnuts, toasted
4 cups torn mixed green lettuce

In a large bowl, whisk together the olive oil, orange zest and juice, lemon zest and juice, lemon juice, and Dijon mustard.

Add the beans and peas to the bowl and toss to coat well; set aside.

Put walnuts in dry (unoiled) skillet over medium-low heat and shake gently until warm and fragrant; pour into beans/peas mixture in bowl and toss to combine.

Add the torn mixed green lettuce to the bowl and toss.

Serve at room temperature.

Will make 8 potluck size servings and may easily be doubled or tripled to serve more.