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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 5 |
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An easy and delicious-sounding recipe I'd like to try from The Seattle Times and submitted for Zaar World Tour II. 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 |
Directions:
1. Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
2. Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
3. NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.
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