Quench MagazineTuscan White Bean Salad | Beans and Grains | Quench Magazine
Delight in a refreshing Tuscan White Bean Salad with artichoke hearts, tuna, and sun-dried tomatoes. Perfect for summer meals! 🥄🧂🥗
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quench.me.
Cooking tools:
- Pepper mill
- Colander
- Can opener
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Whisk
- Serving bowl
Ingredients
- 2 15 oz. cans white beans; Drained, rinsed, and drained Again
- 1 6 1/2 oz. jar marinated Artichoke hearts, drained And coarsely chopped
- 2 Cans water-packed tuna, Drained and flaked
- 5 Sun-dried tomatoes (oil- Packed), slivered
- 1/3 c Kalamata olives, pitted and Coarsely chopped
- 1/4 c Chopped parsley
- 3 tb Pesto
- 3 tb Balsamic vinegar
- 2 tb Olive oil
- Freshly ground black pepper To taste
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