Antipasto-Style White Bean Salad - cooking recipe

Ingredients

3 cups navy beans, cooked and drained
2/3 cup red bell pepper, diced (fresh or roasted or canned)
8 ounces artichoke hearts, drained and quartered
1/4 cup red onion, sliced
2/3 cup kalamata olive, sliced
1 (14 ounce) can hearts of palm, sliced
1/4 cup fresh parsley, chopped finely
1 -2 teaspoon mint leaf, minced
1 tablespoon basil, minced
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper

Preparation

Combine all vegetable and herb ingredients in a bowl, mix well.
Toss with the vinegar, olive oil, salt and pepper.
Refrigerate several hours, mixing occasionally to blend flavors.