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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. Itâs a âcanât-missâ side dish thatâs jam-packed with juicy veggies, wonderful flavor and easy convenience. Ingredients:
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1 jar (6-1/2 ounces) 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 |
Directions:
1. In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon. Yield: 6 servings.
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