Ingredients
- 2 (15 oz.) cans Cannellini Beans, rinsed & drained
- 1/2 cup Lindsay Pitted Large Black Olives, drained
- 1/2 cup Lindsay Manzanilla Pimento Stuffed Olives, drained
- 1/2 cup Cherry or Grape Tomatoes, halved
- 1/4 of a Red Onion, diced
- 1/2 a Cucumber, diced
- 1 cup Bocconcini (Bite-size balls of Fresh Mozzarella), halved
- 1/4 lb. (about 6 slices) Genoa Salami, diced
- 1 Tablespoon storebought Pesto Sauce
- 3 Tablespoons storebought Balsamic Vinaigrette Dressing
- a few twists of Black Pepper to taste
Directions
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Rinse and drain beans. Set aside.
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Drain olives and pulse in a mini food processor till finely chopped. Pour onto beans.
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Dice onion, half tomatoes and mozzarella balls and add to bean & olive mixture.
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Dice Salami and add.
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Add all remaining ingredients. Mix till well combined. Best if made several hours before serving or even the night before.