Dinner, Fall, Lunch, Sides, Vegetables
October 10, 2020
2-(15 ounce) cans low-sodium white beans (cannellini, great northern, or navy)
1 cup roasted red peppers, chopped
1 cup artichoke hearts, chopped
¾ cup prepared Sunflower Parmesan Pesto (see Sunflower Parmesan Pesto recipe)
1. Wash hands with soap and warm water.
2. Wash produce well and chop as directed.
3. In a medium bowl, combine all ingredients. Stir together well.
4. Serve hot or chill and serve cold. Store in the refrigerator for up to 5 days.
