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White Bean Caviar with Pesto, Olives, and Sundried Tomatoes
Prep time:
5
mins
Total time:
5
mins
Yield:
6
servings
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Description
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.)