Tuscan Bean Salad With Artichoke Hearts
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
4 cups
- Serves:
- 4-6
ingredients
- 4 sun-dried tomatoes, packed in oil, drained
- 1 fennel bulb (with or without fronds)
- 14 ounces marinated artichoke hearts, drained
- 1⁄4 cup olive, preferably black
- 19 ounces can mixed bean medley
- 1⁄4 cup pesto sauce
directions
- Finely chop sun-dried tomatoes. Place in large bowl.
- Cut out and discard core from fennel. Slice fennel into thin strips. Coarsely chop fennel fronds (the feathery green tops). Add to bowl.
- Thickly slice artichokes. Add to bowl.
- If using whole olives, pit, then cut in half. Add olives to bowl.
- Add beans and pesto.
- Toss to evenly mix.
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