Mediterranean navy bean salad



1 can navy beans, rinsed and drained
2 cups baby kale or baby spinach
1/2 cup broccoli florets
1/2 cup asparagus spears, trimmed and cut
1/4 cup sundried tomatoes, thinly sliced
1/4 cup black olives, thinly sliced
1 tablespoon olive oil
1 tablespoon red wine vinegar
salt and pepper to taste

In a steamer or saucepan, steam the broccoli and asparagus, until crisp-tender. Whisk together olive oil and red wine vinegar. Mix navy beans, broccoli, asparagus, sundried tomatoes, and olives with vinegar and oil mix. Season with salt and pepper to taste. Serve over baby greens.