INGREDIENTS
1/4 cup
chopped fresh basil
1 tsp
balsamic vinegar
1 16 ounce can
cannellini beans, rinsed and drained
1
bottle roasted red bell peppers, rinsed and drained
1
large garlic clove
2 tbsp
extravirgin olive oil
1/2 tsp
salt
1/2 tsp
freshly ground black pepper