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White bean caviar with green olives on a bed of fresh lettuce

White Bean Caviar with Pesto, Olives, and Sundried Tomatoes

Prep time: 5 mins
Total time: 5 mins
Yield: 6 servings



  • 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


  • 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.)