Recipe: Tuscan White Bean Italian Salad

3 Cans (19-oz). Cannellini (white kidney beans), rinsed and drained

½ C. Diced red onion

2 Tomatoes, seeded and diced

1 Tbsp. Fresh minced rosemary or 1 tsp. dried

6 Sun-dried tomatoes, packed in oil, minced

1 Can (14-oz.) Artichoke hearts, drained, rinsed and quartered

1 C. Coarsely chopped fresh parsley

½ tsp. Salt and pepper to taste

1 C. Three cheese Italian dressing

In a large bowl, combine all ingredients with three cheese Italian dressing.  Toss well and serve.  Salad can be prepared and stored several hours before serving.  Store remaining portion covered in refrigerator.  

Serves 6-8

Recipe and photograph provided by T. Marzetti Company