Golden Fig’s Laurie Crowell has a refreshing bean salad you can make without even turning on the stove!

1 can cannellini beans
1 tomato chopped
1/3 C sundried tomatoes
1 C spinach - washed
1 tsp Dynamite Herbs (or a pinch of basil and tarragon)
1/4 C good quality olive oil
1 or 2 TB lemon juice
1 tsp. Dijon mustard
Kosher salt and pepper to taste.

Rinse cannellini beans and put in medium bowl. Gently mix in tomatoes, sundried tomatoes and spinach.

In a small jar shake together herbs, oil, lemon juice and dijon mustard.  Gently toss with other ingredients. Adjust salt and pepper to taste.

This can be served cold, at room temperature or even tossed into a saute pan and heated for just a few minutes and served warm with a shave of fresh parmesan.