What's Cooking Soup/Salads

Lemon-Mint White Bean Salad

1 can (15 oz.) white beans such as cannellini, drained and rinsed
1 can (15 oz.) lentils, drained and rinsed
1 can (15 oz.) sliced pears in extra light syrup, drained and diced
3/4 cup slivered almonds, roasted
1/2 cup chopped fresh fennel
1/4 cup sliced dried figs
1/4 cup chopped scallions
3 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. fresh lemon juice
2 tsp. chopped fresh mint plus sprigs to garnish
Salt and pepper to taste

Combine white beans, lentils, pears, almonds, fennel, figs, and scallions in a large serving bowl. Whisk together olive oil, vinegar, lemon juice, mint, salt, and pepper in a small bowl. Dress and toss salad; serve, garnished with mint sprigs. Serves 6.