| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
Salads, Beans |
1 |
Servings |
INGREDIENTS
| 2 |
|
15 oz. cans white beans; |
|
|
Drained, rinsed, and drained |
|
|
Again |
| 1 |
|
6 1/2 oz. jar marinated |
|
|
Artichoke hearts, drained |
|
|
And coarsely chopped |
| 2 |
|
Cans water-packed tuna, |
|
|
Drained and flaked |
| 5 |
|
Sun-dried tomatoes (oil- |
|
|
Packed), slivered |
| 1/3 |
c |
Kalamata olives, pitted and |
|
|
Coarsely chopped |
| 1/4 |
c |
Chopped parsley |
| 3 |
tb |
Pesto |
| 3 |
tb |
Balsamic vinegar |
| 2 |
tb |
Olive oil |
|
|
Freshly ground black pepper |
|
|
To taste |
INSTRUCTIONS
1. Combine the white beans, artichoke hearts, tuna, sun-dried tomatoes,
olives and parsley.
2. Stir together the pesto, balsamic vinegar and olive oil. Pour over the
salad, mixing well. Season with pepper. Serve immediately, or
refrigerate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”