Ingredients
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2 (15 ounce) cans cannellini beans, rinsed and drained well
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1 (6 1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped
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sun-dried tomato
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1 (12 ounce) can tuna in water, drained and flaked
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1/3 cup kalamata olive, coarsely chopped
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1/4 cup chopped parsley
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3 tablespoons pesto sauce
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3 tablespoons balsamic vinegar
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2 tablespoons olive oil
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fresh ground black pepper
Instructions
- Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
- Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
- NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.