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Tuscan Bean Salad With Artichoke Hearts

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“Easy and yummy bean salad recipe. You can make this salad minutes before eating or make ahead the night before (cover and refrigerate). The taste improves as the salad sits.”
READY IN:
15mins
SERVES:
4-6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 4 sun-dried tomatoes, packed in oil, drained
  • 1 fennel bulb (with or without fronds)
  • 14 ounces marinated artichoke hearts, drained
  • 14 cup olive, preferably black
  • 19 ounces can mixed bean medley
  • 14 cup pesto sauce

Directions

  1. Finely chop sun-dried tomatoes. Place in large bowl.
  2. Cut out and discard core from fennel. Slice fennel into thin strips. Coarsely chop fennel fronds (the feathery green tops). Add to bowl.
  3. Thickly slice artichokes. Add to bowl.
  4. If using whole olives, pit, then cut in half. Add olives to bowl.
  5. Add beans and pesto.
  6. Toss to evenly mix.

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