White Bean Caviar with Pesto, Olives, and Sundried Tomatoes
Prep time:
5 mins
Total time:
5 mins
Yield: 6 servings
Recipe Notes
Ingredients
- 4 cans (15-16 oz) white beans, drained (about 6 cups)
- 1 large bell pepper, your choice of color (or a mix), stemmed, seeded, and cut into small dice
- 1 small red onion, cut into small dice
- 1 cup green olives, preferably Castelvetrano, quartered
- 1/2 cup sundried tomatoes, packed in oil, drained and finely chopped
- 1/2 cup basil pesto, homemade or store-bought
- 3 tablespoons red wine vinegar
- 2 teaspoons dried basil
- 1 teaspoon oregano
- Salt and ground black pepper
Instructions
- Mix all ingredients in a large bowl. Taste and adjust seasonings, including salt and pepper to taste. Serve. (Can be covered and refrigerated for several days.)
