Categories: salad, side


  • 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


  1. Rinse and drain beans. Set aside.

  2. Drain olives and pulse in a mini food processor till finely chopped. Pour onto beans.

  3. Dice onion, half tomatoes and mozzarella balls and add to bean & olive mixture.

  4. Dice Salami and add.

  5. Add all remaining ingredients. Mix till well combined. Best if made several hours before serving or even the night before.

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