Ingredients
2 cans (15 ounces each) cannellini beans, rinsed and drained1 jar (6-1/2 ounces) marinated artichoke hearts, undrained1 cup roasted sweet red peppers, cut into 1-inch strips3/4 cup sliced ripe olives1/2 cup chopped red onion1/4 cup oil-packed sun-dried tomatoes, chopped2 tablespoons olive oil2 tablespoons white balsamic vinegar1/4 teaspoon salt1/4 teaspoon pepper1/4 cup fresh basil leaves, thinly sliced
Preparation
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.
