Ingredients:
2 (15 ounce) cans cannellini beans, rinsed and drained well
1 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
1 (12 ounce) cans tuna in water, drained and flaked
1/3 cup kalamata olives, coarsely chopped
1/4 cup chopped parsley
3 tablespoons pesto sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil
fresh ground black pepper
Directions:
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.
Servings: 5
Time preparation: 8 min.
Time total: 8 min.