Tuscan Bean Salad
Ingredients
- 2 (15 ounces) cans cannellini beans or white kidney beans
- 1 (6.5 ounces) jar marinated artichoke hearts, undrained
- 1 cup roasted sweet red peppers, cut into 1-inch strips
- 3/4 cup sliced ripe olives
- 1/2 cup chopped red onion
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh basil leaves, thinly sliced
Instructions
- In a large bowl, combine the beans, artichoke hearts, roasted red peppers, olives, onion, sun-dried tomatoes, olive oil, balsamic vinegar, salt, and pepper.
- Cover bowl and refrigerate salad for about 30 minutes or more.
- When ready to serve, stir in the basil. Because of the moisture content, it is best to serve this salad with a slotted spoon.
Notes
Recipe Sources: Raley's and Taste of Home