Tuscan White-Bean Salad - cooking recipe

Ingredients
    2 (15 ounce) cans cannellini beans, rinsed and drained well
    1 (6 1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped
    sun-dried tomato
    1 (12 ounce) can tuna in water, drained and flaked
    1/3 cup kalamata olive, coarsely chopped
    1/4 cup chopped parsley
    3 tablespoons pesto sauce
    3 tablespoons balsamic vinegar
    2 tablespoons olive oil
    fresh ground black pepper
Preparation
    Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
    Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
    NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.

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