Colorful Tuscan Bean Salad

Name: Colorful Tuscan Bean Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 2 cans (15 ounces each) 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It’s a “can’t-miss” side dish that’s jam-packed with juicy veggies, wonderful flavor and easy convenience.

Ingredients

2 cans (15 ounces each) 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.

Nutrition Facts

2/3 cup: 194 calories, 12g fat (2g saturated fat), 0 cholesterol, 601mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 3g protein.

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