Tuscan-Bean-Salad

Tuscan Bean Salad

serves 6
Ingredients
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
• 1 cup roasted sweet red peppers, cut into 1-inch strips
• 3/4 cup sliced ripe olives
• 1/2 cup chopped red onion
• 1/4 cup oil-packed sun-dried tomatoes, chopped
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh oregano leaves

Directions
In a large salad bowl, combine all ingredients. Refrigerate for at least 20 minutes before eating. You’ll want to make enough to have leftovers – this salad tastes great the next day.