Ingredients
- 1 can Cento Cannellini Beans (19 oz), drained and rinsed
- 1 can Cento Chick Peas (19 oz), drained and rinsed
- 1 can Cento Red Kidney Beans (19 oz), drained and rinsed
- 1 can Cento Black Beans (19 oz), drained and rinsed
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz), drained
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained, rinsed and chopped
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), chopped, reserve 3 tbsp of oil
- 1 jar Cento Spanish Stuffed Manzanilla Olives (5.75 oz), drained
- 1 cup Celery Stalk, chopped
- 1 cup Green Peppers, chopped
- ¼ cup Italian Parsley, chopped
- 3 tbsp Dill, chopped
- ¼ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Bellino Balsamic Vinegar of Modena
- ½ tsp Cento Fine Sicilian Sea Salt
- ¼ tsp Cento Ground Black Pepper, to taste
Directions
In a large bowl, add the first 12 ingredients. In a separate bowl, mix the sun dried tomato oil, extra virgin olive oil and balsamic vinegar. Then add to bean salad mix. Cover and refrigerate for 2 hours, then serve
