White Bean and Ham Salad with Mustard Lemon Dressing

This easy and nutritious salad can be made in minutes and depending upon your inclination, it can be the centerpiece of the meal or a substantial accompaniment. On a hot night, serve it simply on a bed of greens with a loaf of bread but the more industrious, or hungry ones might eliminate the ham and serve it alongside grilled chicken or tuna.

4 cups cooked white cannelini beans (if you are using cans, use 2), drained and rinsed
½ pound diced Virginia baked ham
1 carrot, cut in small dice
2 -3 garlic cloves, minced
1 red onion, diced
1 tomato, cored and diced
1 small orange, segmented
1 head radicchio, diced
3 scallion greens, thinly sliced
4 tablespoons finely chopped fresh basil or parsley or a combination of the two
2 tablespoons extra virgin olive oil
juice of 1 lemon
3 teaspoons Dijon mustard
1 teaspoon kosher salt’
½ teaspoon black pepper

Place the beans, ham, carrot, garlic, onion, tomato, orange, radicchio, scallions and basil or parsley in a medium size bowl and toss to combine.

Place the oil, lemon, mustard, salt and pepper in a small bowl, vigorously whisk and drizzle on the bean mixture. Gently toss, cover and refrigerate at least one hour and up to overnight.

Serves 4- 6