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| Tuscan Bean Salad from Raley's Extra Magazine |
1 (15-oz.) can small white beans, rinsed
and drained
1 (15-oz.) can cannellini beans, rinsed and drained
1 (6.5-oz.) jar marinated artichoke hearts, coarsely chopped (do not drain)
1 cup (buy a jar of it) roasted red peppers, cut into bite-size strips (do not drain)
1 can pitted, drained and halved ripe olives
1/2 cup minced red onion
1/4 cup drained and chopped sun-dried tomatoes
2 tbsp. basil infused olive oil (must use basil infused)
2 tbsp. white balsamic vinegar
Salt and pepper to taste
1/2 cup (sliced and cut small) fresh basil
1 (15-oz.) can cannellini beans, rinsed and drained
1 (6.5-oz.) jar marinated artichoke hearts, coarsely chopped (do not drain)
1 cup (buy a jar of it) roasted red peppers, cut into bite-size strips (do not drain)
1 can pitted, drained and halved ripe olives
1/2 cup minced red onion
1/4 cup drained and chopped sun-dried tomatoes
2 tbsp. basil infused olive oil (must use basil infused)
2 tbsp. white balsamic vinegar
Salt and pepper to taste
1/2 cup (sliced and cut small) fresh basil
Directions
Prep time: 15 minutes, Marinate time: at least 1 hour
Stir together all ingredients except basil. Cover and let marinate, refrigerated, for at least 1 hour. Stir in basil just before serving.
Makes 8 servings.
Stir together all ingredients except basil. Cover and let marinate, refrigerated, for at least 1 hour. Stir in basil just before serving.
Makes 8 servings.
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