Avocado and White Bean Salad

Total time: 25 minutes
      A salad for when it's not salad season - full of heart-healthy fats! 

 Ingredients:

• 1/2 cup (4oz, 120gr) white beans, cannellini
• 2 eggs, hard cooked
• 1 avocado
• 1 tbs white Balsamic vinegar
• 1 tbs Dijon-style mustard
• 3 tbs olive oil, for salads

 Instructions:

• Boil the eggs.
• Cube the avocado and scoop it out of the shell.
• Open, drain and rinse beans; reserve all but 1/2 cup for another use.
• Peel the eggs and very roughly chop.
• Combine avocado, beans and chopped egg in a bowl.
• In another bowl whisk together the vinegar and mustard.
• Slowly drizzle in oil and whisk until thickened.
• Add to avocado mixture and stir very gently to combine.
• Arrange the salad on two plate and serve.