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