Cannellini Bean and Artichoke Salad

Name: Cannellini Bean and Artichoke Salad
Total time: 500
Yield: 12
Ingredients: 2 (15.5 ounce) cans cannellini beans, drained and rinsed; 1 (14.5 ounce) can petite diced tomatoes, drained; 1 (14 ounce) can quartered artichoke hearts, drained; 3 stalks celery, chopped; 1 sweet onion, diced; ½ cup pimento-stuffed Manzanilla olives, halved; ⅓ cup white wine vinegar; ¼ cup olive oil; ¼ cup chopped fresh basil; 3 tablespoons chopped fresh oregano; 3 cloves garlic, minced; ½ teaspoon kosher salt; ½ teaspoon fresh ground black pepper; ¼ teaspoon red pepper flakes

Recipe by Barry Heuser from allrecipes.com

Dinner,Lunch 8 Hr. 20 Mins.

Ingredients

12 servings

•

2 (15.5 ounce) cans cannellini beans, drained and rinsed
•

1 (14.5 ounce) can petite diced tomatoes, drained
•

1 (14 ounce) can quartered artichoke hearts, drained
•

3 stalks celery, chopped
•

1 sweet onion, diced
•

½ cup pimento-stuffed Manzanilla olives, halved
•

⅓ cup white wine vinegar

•

¼ cup olive oil
•

¼ cup chopped fresh basil
•

3 tablespoons chopped fresh oregano
•

3 cloves garlic, minced
•

½ teaspoon kosher salt
•

½ teaspoon fresh ground black pepper
•

¼ teaspoon red pepper flakes

Instructions

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.