Ingredients for Tuscan White Bean Salad
- Cannellini Beans
- Marinated Artichoke Hearts
- Sun Dried Tomato
- Tuna In Water
- Kalamata Olive
- 1/4 cup chopped fresh parsley
- Pesto Sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Fresh Ground Black Pepper
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How to Make Tuscan White Bean Salad
- Drain and rinse one (15-ounce) can of cannellini beans.
- In a large bowl, combine the beans with 1 (14-ounce) can of artichoke hearts (drained), 5 ounces of tuna (packed in olive oil, drained), 1/2 cup oil-packed sun-dried tomatoes (halved), 1/2 cup Kalamata olives (pitted and halved), and 1/4 cup chopped fresh parsley.
- In a small bowl, whisk together 1/4 cup pesto, 2 tablespoons balsamic vinegar, and 2 tablespoons olive oil.
- Pour the dressing over the salad and toss gently to combine.
- Season to taste with freshly ground black pepper. Optional: Add a pinch of red pepper flakes for a little heat.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
19g
Fat
8g
Carbs
10g
