Serves: 4 to 6
1 15 oz. can of cannellini beans, drained
¼ cup sun-dried tomatoes, diced
1 stalk of celery, sliced
¼ red onion, thinly sliced
1 oz. extra virgin olive oil
½ oz. balsamic vinegar
Salt and pepper to taste
Combine all ingredients in a medium-sized bowl and mix well in bowl. Serve immediately.
To Store: Best to serve immediately to retain crispness and freshness of ingredients.
Recipe courtesy of The Lost Italian and Sarello's, Inc. 2014.