INGREDIENTS
15 oz
can cannellini beans, rinsed and drained
14 oz
can artichoke hearts in water, drained and chopped
1 cup
cherry tomatoes, halved
1 tbsp
sun dried tomatoes, chopped
1/4 cup
chopped flat leaf parsley
1 tbsp
chopped fresh basil
3 tbsp
fresh lemon juice
2 tsp
olive oil
Kosher salt and fresh ground black pepper