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Mediterranean Cannellini Bean Salad
Ingredients
  • 2 cans cannellini beans, (15 ounces each) rinsed and drained
  • ⅓ cup sun-dried tomatoes in olive oil, julienne cut
  • ⅓ cup Kalamata olives, pits removed, sliced
  • ½ cup fresh parsley, chopped
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • salt and pepper, to taste
Steps
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