Tuscan White Bean Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ounces |
white beans
|
|
| 6 ½ | ounces |
artichoke hearts
marinated |
|
| 2 | cans |
tuna
|
|
| 5 | each |
sundried tomatoes
slivered |
*
|
| ⅓ | cup |
kalamata olives
pitted, chopped |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 3 | tablespoons |
basil pesto
|
*
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml/g |
white beans
|
|
| 187.9 | ml/g |
artichoke hearts
marinated |
|
| 2 | cans |
tuna
|
|
| 5 | each |
sundried tomatoes
slivered |
*
|
| 79 | ml |
kalamata olives
pitted, chopped |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 45 | ml |
basil pesto
|
*
|
| 45 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Combine the white beans, artichoke hearts, tuna, sun-dried tomatoes, olives and parsley.
Stir together the pesto, balsamic vinegar and olive oil. Pour over the salad, mixing well.
Season with pepper. Serve immediately, or refrigerate.
