Description
This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.
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
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.
Prep Time: 20 mins
Total Time: 8 hrs 20 mins
Servings: 12