White Bean Antipasto with Sun Dried Tomato Vinaigrette

Name: White Bean Antipasto with Sun Dried Tomato Vinaigrette
Ingredients: 3 tablespoons sun-dried tomato oil; 3 tablespoons red wine vinegar; 2 cloves garlic, peeled and minced; 1/2 tablespoon fresh parsley, finely minced; 1/2 tablespoon fresh chives, finely minced; 1/2 tablespoon fresh oregano, finely minced; Sea salt, to taste; Fresh cracked black pepper, to taste; 2 cans (each 440 grams) cannellini beans, drained and rinsed; 120 grams kalamata olives; 120 grams castelvetrano olives; 70 grams peperoncini peppers; 70 grams sliced red onion; 70 grams quartered artichoke hearts; 40 grams sun-dried tomatoes in olive oil, drained and thinly sliced (reserve the oil for vinaigrette)

recipebyme.com

Bright cannellini beans, olives, and artichokes in a tangy sun dried tomato vinaigrette. Enjoy chilled or at room temperature.

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Ingredients

3 tablespoons sun-dried tomato oil
3 tablespoons red wine vinegar
2 cloves garlic, peeled and minced
1/2 tablespoon fresh parsley, finely minced
1/2 tablespoon fresh chives, finely minced
1/2 tablespoon fresh oregano, finely minced
Sea salt, to taste
Fresh cracked black pepper, to taste
2 cans (each 440 grams) cannellini beans, drained and rinsed
120 grams kalamata olives
120 grams castelvetrano olives
70 grams peperoncini peppers
70 grams sliced red onion
70 grams quartered artichoke hearts
40 grams sun-dried tomatoes in olive oil, drained and thinly sliced (reserve the oil for vinaigrette)